Crispy and Flavorful Baked Stuffed Clams: The Ultimate Seafood Recipe

Photo byAngie Bright

When it comes to seafood, few dishes bring the taste of the ocean home quite like Baked Stuffed Clams. This delightful recipe combines the briny freshness of clams with a golden, buttery crumb topping that’s crisped to perfection. Whether you're preparing for a special dinner or just want to treat yourself to something truly mouthwatering, these baked stuffed clams are a must-try. The combination of tender clams and crispy, garlicky breadcrumbs creates a balance of flavors and textures that will leave you wanting more.

Baked stuffed clams are a classic dish that shines with simplicity. What makes this recipe special is how it enhances the natural flavor of the clams without overpowering them. Using quality ingredients like fresh little neck clams, a flavorful breadcrumb mixture, and the subtle infusion of garlic and herbs creates an unforgettable seafood experience. With each bite, you’ll enjoy the crunch of the topping, followed by the tender, slightly salty taste of the clam itself.

Let’s dive into this recipe that’s perfect for any occasion, whether you're entertaining guests or looking for a satisfying meal at home.

Recipe: Perfect Baked Stuffed Clams

Ingredients:

Clams:

• 5 lbs fresh little neck clams, cleaned and scrubbed, which may yield 4 dozen clams depending on their size.

Poaching Liquid:

• Water (enough to cover the clams)
• 1 cup white wine
• A few whole garlic cloves
• 1 bay leaf
• A small bunch of parsley

Filling:

• 2 cups homemade or good quality bread crumbs
• 4 tablespoons unsalted butter
• 4 tablespoons olive oil
• Zest of 1 lemon
• 3 or 4 garlic cloves, grated on a microplane
• A handful of chopped parsley
• ½ cup grated pecorino Romano cheese
• Salt and pepper to taste
• Lemon slices for garnish
• Hot sauce (optional)
• Bottled clam juice and a little wine (optional, for the pan bottom)

Instructions:

1. Clean the Clams:
   Start by cleaning the little neck clams thoroughly. Rinse them under cold water, scrub their shells, and remove any sand or grit.
2. Steam the Clams:
   In a large pot, create your poaching liquid by adding water, white wine, garlic cloves, a bay leaf, and parsley. Bring this mixture to a boil. Add the clams, cover the pot, and steam until the clams open up, which should take about 5-7 minutes. Discard any clams that don’t open.
3. Prepare the Garlic-Infused Oil:
   In a small saucepan, melt the butter and olive oil together. Stir in the grated garlic and let it simmer for a few minutes, allowing the garlic to infuse the oil. Be careful not to let the garlic turn golden or burn.
4. Make the Filling:
   In a large bowl, combine the breadcrumbs, lemon zest, grated pecorino Romano cheese, chopped parsley, salt, and pepper. Pour the garlic-infused butter and oil mixture over the breadcrumbs and stir everything together until the mixture resembles wet sand. If the mixture seems too dry, add a bit more melted butter or olive oil.
5. Stuff the Clams:
   Remove the clams from their shells and place each half shell onto a foil-lined baking sheet. Spoon a heaping teaspoon of the breadcrumb mixture into each shell, completely covering the clam meat.
6. Bake the Clams:
   Preheat your oven to 450°F. Drizzle a little olive oil over the stuffed clams and place them in the oven for about 8 minutes, or until they turn a beautiful golden brown. For extra flavor, you can add a bit of bottled clam juice and white wine to the bottom of the pan before baking, though this is optional.
7. Serve:
   Once the clams are crispy and golden, remove them from the oven. Serve immediately with fresh lemon wedges on the side for a burst of brightness and hot sauce for those who like a bit of heat.

The Perfect Bite:

The magic of baked stuffed clams lies in the contrast of textures and flavors. The briny sweetness of the clams pairs beautifully with the buttery, herby breadcrumb topping. The crispy exterior, followed by the tender clam meat, creates a perfect bite every time. Whether you're serving these at a family gathering or indulging in them yourself, you’ll find they capture the essence of coastal dining.

Here are a few sources you can explore for a detailed Baked Stuffed Clams recipe. Each one offers a unique spin on this classic dish, making it perfect for different tastes and occasions:

1. Proud Italian Cook: This recipe emphasizes fresh clams with a garlic and parsley-infused breadcrumb stuffing. It gives detailed instructions on steaming the clams and baking them with a delicious pecorino Romano topping. The addition of a white wine and clam juice mixture at the bottom of the pan ensures the clams stay moist during baking​(Proud Italian Cook).
2. Simply Recipes: This version of baked stuffed clams, or "stuffies," offers several variations, including the option to mix in bacon or Portuguese sausage for extra flavor. The use of fresh or canned clams makes it adaptable, and it includes a Parmesan breadcrumb topping for a perfect crispy finish​(Simply Recipes).
3. AllRecipes: This version provides an easy-to-follow method for making baked stuffed clams using canned clams, crab meat, and fresh breadcrumbs. It’s great if you’re looking for a quick recipe that still delivers restaurant-quality results​(Allrecipes).
4. Martha Stewart: If you’re looking for a more refined approach, Martha Stewart’s recipe includes a flavorful herbed breadcrumb stuffing and suggests serving the clams on seaweed for a beautiful presentation​(Martha Stewart).

Each of these sources provides different techniques and flavor profiles to explore, making it easy to find the perfect version to suit your tastes!