Seafood stuffed clams are a classic appetizer that brings the taste of the shore to your table. Large clam shells are filled with a savory mixture of chopped clams, breadcrumbs, garlic, herbs, and often shrimp or crab, then baked until golden and bubbling. This recipe uses fresh or frozen clams and a simple, flavorful stuffing that lets the seafood shine, making it a reliable dish for parties, holidays, or a special dinner at home.
Ingredients
- 24 large fresh clams (such as littlenecks or cherrystones), scrubbed (about 2 lb / 900 g)
- 1/2 cup (120 ml) dry white wine or water
- 2 tablespoons (30 ml) olive oil
- 1/2 cup (75 g) finely chopped onion
- 3 cloves garlic, minced
- 1/2 cup (75 g) finely chopped red bell pepper
- 1/2 lb (225 g) small shrimp, peeled, deveined, and chopped
- 1 cup (120 g) plain dry breadcrumbs
- 1/4 cup (15 g) chopped fresh parsley
- 1 teaspoon (5 g) dried oregano
- 1/2 teaspoon (1 g) red pepper flakes (optional)
- 1/4 cup (30 g) grated Parmesan cheese
- 2 tablespoons (30 g) unsalted butter, melted
- Salt and freshly ground black pepper, to taste
- Lemon wedges, for serving
Instructions
- Prepare the clams: Scrub the clams under cold running water to remove any sand. Discard any that are open and do not close when tapped.
- Steam the clams: In a large pot with a tight-fitting lid, bring the wine (or water) to a boil over high heat. Add the clams, cover, and steam for 5–7 minutes, shaking the pot once or twice, until the clams have opened. Discard any that remain closed. Remove the clams with a slotted spoon and let cool slightly.
- Reserve the liquid: Strain the steaming liquid through a fine-mesh sieve or cheesecloth and set aside. You will need about 1/2 cup (120 ml) of this clam broth.
- Shuck the clams: When the clams are cool enough to handle, remove the meat from the shells. Finely chop the clam meat and set aside. Rinse the shells and pat dry; you will use the deeper half of each shell for stuffing.
- Preheat the oven: Preheat your oven to 375°F (190°C). Line a baking sheet with aluminum foil or parchment paper.
- Sauté the aromatics: In a skillet, heat the olive oil over medium heat. Add the onion, garlic, and red bell pepper. Cook, stirring, for 3–4 minutes until softened but not browned.
- Cook the shrimp: Add the chopped shrimp to the skillet and cook for 2–3 minutes, until just pink and opaque. Remove from heat.
- Make the stuffing: In a large bowl, combine the chopped clam meat, the shrimp mixture, breadcrumbs, parsley, oregano, red pepper flakes (if using), and Parmesan cheese. Add 1/2 cup (120 ml) of the reserved clam broth and the melted butter. Stir until well combined. The mixture should be moist but not soupy; add more broth if needed.
- Stuff the shells: Spoon the stuffing into each clam shell, pressing gently to pack it. Arrange the filled shells on the prepared baking sheet.
- Bake: Bake for 12–15 minutes, until the stuffing is heated through and the tops are golden brown. If you want a crispier top, you can broil for the last 1–2 minutes, watching carefully to prevent burning.
- Serve: Serve hot, with lemon wedges on the side.
Tips
- Substitutions: If fresh clams are unavailable, you can use 2 (6.5-ounce / 184 g) cans of chopped clams, drained, and skip the steaming step. Use bottled clam juice instead of the reserved broth. For the shells, you can buy clean, empty clam shells from a seafood supplier, or use small ramekins or a baking dish.
- Don’t overcook the shrimp: The shrimp will continue to cook in the oven, so cook them only until they turn pink in the skillet. Overcooked shrimp become rubbery.
- Make ahead: You can prepare the stuffing and fill the shells up to a day in advance. Cover and refrigerate, then bake just before serving. Add 5 minutes to the baking time if baking straight from the fridge.
- Common mistake: Skipping the straining of the clam broth can result in gritty stuffing. Always strain the liquid to remove any sand or grit.
Serving Suggestions
Serve seafood stuffed clams as an elegant appetizer for a dinner party, or as a main course with a crisp green salad and crusty bread. They also pair well with pasta, such as linguine with a light tomato sauce, or with grilled vegetables. For a surf-and-turf twist, serve alongside a small steak or roasted chicken.
Variations
- Crab and Clam: Replace the shrimp with 1/2 lb (225 g) lump crab meat, picked over for shells. Fold it in gently to keep the lumps intact.
- Portuguese-Style: Add 1/4 cup (60 ml) of chopped chouriço or linguica sausage, sautéed with the aromatics, and use a pinch of smoked paprika.
- Bacon-Wrapped: Wrap each stuffed clam with a half-slice of bacon before baking. This adds a smoky flavor and makes the dish more indulgent.
- Gluten-Free: Use gluten-free breadcrumbs or crushed gluten-free crackers in place of the regular breadcrumbs.
Storage and Reheating
Store leftover stuffed clams in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 8–10 minutes, or until heated through. You can also reheat them in the microwave, but the stuffing may become soggy. For longer storage, freeze the unbaked stuffed clams on a baking sheet until firm, then transfer to a freezer-safe bag or container for up to 1 month. Bake from frozen, adding 10–15 minutes to the baking time.
Frequently Asked Questions
Can I use frozen clams? Yes, you can use frozen chopped clams or frozen whole clams. Thaw them in the refrigerator overnight, then proceed with the recipe. If using frozen whole clams, steam them as directed, but reduce the cooking time to 3–4 minutes as they may open faster.
How do I clean clams properly? Scrub the shells under cold water with a stiff brush. To purge sand, soak the clams in a bowl of cold water with a tablespoon of salt for 20–30 minutes, then rinse again. Discard any clams that float or are open and don’t close when tapped.
What if I don’t have clam shells? You can use small oven-safe ramekins, a baking dish, or even large mushroom caps as a base. Simply spoon the stuffing into the chosen vessel and bake as directed. The presentation will differ, but the taste will be the same.
Can I make this without wine? Absolutely. Substitute the wine with water or seafood stock. The wine adds a subtle acidity, but the dish will still be delicious without it.
How do I know when the stuffed clams are done? The stuffing should be golden brown and heated through to an internal temperature of 165°F (74°C) as checked with a food thermometer. Since the seafood is already cooked, you are mainly reheating the stuffing and melting the cheese.
Can I grill the stuffed clams? Yes, you can grill them over medium heat for 8–10 minutes, covered, until the stuffing is heated through and the tops are browned. Place them on a grill-safe pan or directly on the grates if the shells are stable.
Related
- Breaded Pork Tenderloin Sandwich Recipe
- How to Serve Stuffed Clams: A Step-by-Step Guide
- Salt Potatoes from Scratch: Step-by-Step Guide
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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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