Stuffed clams, also known as stuffies in New England, are a beloved appetizer where tender chopped clams are mixed with seasoned breadcrumbs, aromatics, and herbs, then baked until golden and bubbling. This recipe delivers a crisp, buttery topping and a moist, briny filling every time. The key is a moderate oven that heats the stuffing through without toughening the clams, giving you a restaurant-quality dish at home.
Ingredients
- 24 large littleneck or cherrystone clams (about 3 lb / 1.4 kg)
- 1 cup (225 g) unsalted butter, melted
- 1 cup (120 g) plain dry breadcrumbs
- 1/2 cup (60 g) finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup (15 g) fresh parsley, chopped
- 1 teaspoon (5 ml) lemon juice
- 1/2 teaspoon (2.5 g) salt
- 1/4 teaspoon (1 g) black pepper
- 1/4 teaspoon (0.5 g) dried oregano
- 1/4 cup (30 g) grated Parmesan cheese (optional)
- Lemon wedges for serving
Instructions
- Preheat your oven to 375°F (190°C). Scrub the clams under cold running water to remove sand and grit. Discard any clams that are already open or have cracked shells.
- Place the clams in a large pot with 1 cup (240 ml) of water. Cover and steam over medium-high heat until the clams just open, about 5–7 minutes. Remove them as they open; discard any that stay shut. Let the clams cool until easy to handle.
- Reserve the steaming liquid. Strain it through a fine-mesh sieve or coffee filter to remove any sand. Set aside.
- Remove the clam meat from the shells. Finely chop the meat. Keep the deeper half of each shell; you will use these as baking dishes. Rinse the shells and pat dry.
- In a medium bowl, combine the chopped clams, melted butter, breadcrumbs, onion, garlic, parsley, lemon juice, salt, pepper, and oregano. Mix well. If the mixture seems dry, add 2–3 tablespoons (30–45 ml) of the reserved clam liquid to moisten it.
- Spoon the stuffing generously into each shell, mounding it slightly. Arrange the stuffed shells on a baking sheet, nestling them in a layer of rock salt or crumpled foil to keep them upright.
- Bake in the preheated oven for 15–20 minutes, until the tops are golden brown and the filling is heated through to an internal temperature of 145°F (63°C) as measured with a food thermometer (USDA FSIS safe minimum for fish and shellfish). If you added Parmesan, sprinkle it on during the last 5 minutes.
- Remove from the oven and let rest for 2–3 minutes. Serve hot with lemon wedges.
Tips
- Use fresh clams: Fresh, tightly closed clams are essential. If you’re short on time, you can substitute 2 (6.5-ounce / 184 g) cans of chopped clams, drained, but reduce the salt and skip the steaming step.
- Don’t overmix: Overworking the stuffing makes it dense. Stir just until combined.
- Keep shells stable: If you don’t have rock salt, crumple aluminum foil into a baking dish and nestle the shells in it to prevent tipping.
- Check for sand: Always strain the clam liquid; even farmed clams can have grit. If you skip this, your stuffing may be sandy.
Serving Suggestions
Serve stuffed clams as an appetizer for a seafood feast, alongside a crisp green salad or grilled vegetables. They also shine as part of a surf-and-turf dinner with steak or roasted chicken. For a casual gathering, set them out on a platter with cocktail sauce and extra lemon wedges.
Variations
- New England Style: Add 4 slices of cooked, crumbled bacon and swap the parsley for chives.
- Spicy Kick: Stir in 1/2 teaspoon (2.5 g) red pepper flakes or a minced jalapeño.
- Herb Garden: Use fresh thyme or tarragon instead of oregano for a different aromatic profile.
- Cheese Lover: Mix 1/4 cup (30 g) sharp cheddar into the stuffing and skip the Parmesan.
Storage and Reheating
Refrigerate leftover stuffed clams in an airtight container within 2 hours of cooking. They will keep for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 10–12 minutes, or until heated through to 165°F (74°C). Avoid microwaving, as it makes the shells rubbery and the topping soggy. You can also freeze unbaked stuffed clams for up to 1 month; bake from frozen, adding 5–7 minutes to the cooking time.
Frequently Asked Questions
Can I use frozen clams? Yes, thaw them overnight in the refrigerator and pat dry before chopping. Skip the steaming step and use bottled clam juice if you need extra liquid.
Why are my stuffed clams tough? Overbaking or using high heat can make clams rubbery. Stick to 375°F (190°C) and check for doneness as soon as the tops are golden.
How do I know when they are done? The filling should be hot throughout and the top lightly browned. A food thermometer inserted into the stuffing should read 145°F (63°C).
Can I make them ahead of time? Absolutely. Assemble the stuffed shells, cover, and refrigerate for up to 24 hours. Bake as directed, adding 5 minutes to the time.
What if I don’t have clam shells? Use small ramekins or a baking dish. Spoon the stuffing into the dish and bake until golden; reduce the time by 5 minutes for a shallow dish.
Are the clam shells reusable? Yes, if they are clean and not cracked, you can reuse them. Wash them thoroughly and boil for 5 minutes to sterilize before reusing.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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