Matthews stuffed clams are a classic New England appetizer where tender chopped clams are bound with buttery breadcrumbs, aromatics, and seasonings, then baked until golden. This version delivers a crisp, savory topping with a moist, briny center, and it works equally well as a party starter or a light main course. The recipe is straightforward, uses readily available ingredients, and can be prepped ahead, making it a reliable choice for home cooks.
Ingredients
- 24 large littleneck or cherrystone clams, scrubbed (about 3 lb / 1.4 kg)
- 1 cup (225 g) unsalted butter, melted
- 1 cup (120 g) finely chopped yellow onion
- 4 cloves garlic, minced
- 1 cup (120 g) plain dry breadcrumbs
- 1/2 cup (25 g) freshly grated Parmesan cheese
- 1/4 cup (15 g) chopped fresh parsley
- 1 teaspoon (5 ml) lemon juice
- 1/2 teaspoon (2.5 g) salt
- 1/4 teaspoon (0.5 g) black pepper
- 1/4 teaspoon (0.5 g) red pepper flakes (optional)
- Lemon wedges, for serving
Instructions
- Preheat your oven to 375°F (190°C).
- Shuck the clams: hold each clam in a towel, insert a clam knife into the hinge, and twist to open. Cut the muscle attaching the clam to the shell. Remove the clam meat and chop it coarsely. Reserve 24 half-shells (discard the other halves). If you prefer, you can steam the clams open (discard any that do not open) and reserve the liquor for the filling—see Tips.
- In a skillet over medium heat, melt 2 tablespoons (30 g) of the butter. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute more. Remove from heat.
- In a bowl, combine the chopped clams, onion-garlic mixture, breadcrumbs, Parmesan, parsley, lemon juice, salt, pepper, and red pepper flakes if using. Pour in the remaining melted butter and mix until well combined. The mixture should hold together when pressed.
- Arrange the reserved clam shells on a baking sheet. Spoon the filling into each shell, mounding it slightly. Press gently to pack.
- Bake for 12–15 minutes, until the tops are golden and the filling is heated through (internal temperature of the stuffing should reach 145°F / 63°C, the safe minimum for fish and shellfish, per USDA FSIS). If you want extra browning, broil for 1–2 minutes at the end.
- Let rest for 5 minutes, then serve with lemon wedges.
Tips
- Substitutions: If fresh clams are unavailable, use 2 (6.5 oz / 184 g) cans of chopped clams, drained. Reduce salt to 1/4 teaspoon, as canned clams are saltier. The texture will be slightly softer, but the flavor remains good.
- Storage: Unbaked stuffed clams can be refrigerated for up to 24 hours. Cover with plastic wrap to prevent drying. Add 5 minutes to the baking time if baking straight from the fridge.
- Common mistake: Overcooking the clams makes them rubbery. Bake just until the stuffing is hot and the top is golden—do not leave them in the oven longer than necessary.
- Make ahead: You can prepare the filling a day in advance and store it separately. Stuff the shells just before baking.
Serving Suggestions
Serve stuffed clams as an appetizer with lemon wedges and a sprinkle of extra parsley. They pair beautifully with a crisp white wine like Sauvignon Blanc or a light lager. For a main course, serve 4–6 per person alongside a simple green salad and crusty bread. They also make a great addition to a seafood platter with grilled shrimp and calamari.
Variations
- Portuguese-style: Add 1/4 cup (60 ml) chorizo, finely diced, and 1 tablespoon (15 ml) smoked paprika to the filling.
- Cheesy: Top each stuffed clam with a slice of provolone or mozzarella before baking.
- Herb-forward: Replace the parsley with a mix of fresh thyme, oregano, and chives.
- Spicy: Add 1–2 minced jalapeños and increase the red pepper flakes to 1/2 teaspoon.
Storage and Reheating
Refrigerate leftover stuffed clams in an airtight container 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) for leftovers. Avoid microwaving, as it makes the stuffing soggy. You can also freeze unbaked stuffed clams for up to 2 months; thaw overnight in the refrigerator before baking.
Frequently Asked Questions
Can I use frozen clams? Yes, thaw frozen chopped clams in the refrigerator overnight and drain well. Reduce salt as they may be brined.
How do I clean clams properly? Scrub the shells under cold running water with a stiff brush. Soak in salted water (1/3 cup salt per gallon) for 20 minutes to purge sand, then rinse again.
What if I can’t open the clams easily? You can steam them in a pot with 1/2 inch of water until they open, about 5–8 minutes. Discard any that stay closed. Use the strained cooking liquid as clam broth in the filling if desired.
Can I make this without shells? Absolutely. Spoon the filling into a buttered baking dish or ramekins and bake as directed. This is perfect for a casserole-style dish.
Why is my stuffing dry? The butter amount is key. If your mixture seems dry, add a few tablespoons of clam juice or water. Also, avoid overbaking.
Can I use panko instead of breadcrumbs? Yes, panko gives a lighter, crunchier texture. Use 1 cup (60 g) panko and reduce the butter by 2 tablespoons if the mixture seems too moist.
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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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