Baked Clams Recipe: Chopped Stuffed Clams

This baked clams recipe features finely chopped clam meat mixed into a seasoned breadcrumb stuffing before being packed back into the shells and baked until golden. Instead of leaving the clam whole beneath the breading, the meat is chopped and incorporated throughout the filling for a more even texture in every bite.

I have many great memories of eating baked stuffed clams on Long Island, whether at family gatherings, summer get-togethers or local seafood restaurants. I have always preferred versions like this one, where the clams are chopped into the stuffing rather than left whole underneath it.

Seasoned breadcrumbs, Parmesan, peppers, shallot, garlic, parsley and lemon give the filling plenty of savory flavor without overpowering the clams.

What Makes These Baked Stuffed Clams Different

Unlike many stuffed clam recipes, this version removes the clam meat, chops it finely, and mixes it directly into the breadcrumb filling. That creates a more even texture and spreads the clam flavor throughout the stuffing.

There is also no need to sauté the peppers and shallot first, but they must be diced very finely so they soften while the clams bake.

I prefer this method because you get some clam meat in every bite without one large, chewy piece hiding beneath the stuffing.

What Type of Clams Should You Use?

East Coast hard-shell clams are often sold under different names depending largely on their size.

• Littlenecks are small and tender, but they do not hold much stuffing.
• Cherrystones are medium-sized and work well for individual baked clams.
• Quahogs, sometimes called chowder clams, are the largest and provide plenty of room for the chopped clam filling.

For this recipe, large cherrystones or quahogs are the most practical choices. Littlenecks can still be used, but they will produce smaller stuffed clams and may yield more individual shells.

Ingredients for Baked Clams

Fresh clams
Fresh clams provide both the meat for the stuffing and the shells used for serving. Choose clams that are tightly closed and free from cracked shells.

Seasoned breadcrumbs
The breadcrumbs create the base of the stuffing and absorb the butter, olive oil, lemon and juices from the chopped clams.

Peppers and shallot
Red and green bell pepper add sweetness and color, while shallot provides a mild savory bite.

Parmesan, garlic and parsley
Freshly grated Parmesan adds saltiness and helps the tops brown, while garlic and parsley give the stuffing its savory, herbaceous flavor.

Lemon, butter and olive oil
Lemon brightens the filling, while butter and olive oil keep the breadcrumbs moist without making them heavy.

Cleaning the Clams

Scrub the clam shells thoroughly under cold running water.

To help remove grit, soak the clams in cold salted water for 20 to 30 minutes.

Lift the clams out carefully rather than pouring out the entire bowl, since sand may have settled at the bottom. Rinse them again before cooking to remove any remaining grit.

How to Make Baked Stuffed Clams

1. Cook the clams. Boil the cleaned clams for about 5 minutes, removing them as they open. Discard any that remain closed.
2. Chop the clam meat. Once cool enough to handle, remove the meat, chop it finely, and clean the shells for filling.
3. Make the stuffing. Combine the chopped clams with the breadcrumbs, peppers, shallot, Parmesan, parsley, butter, garlic, lemon juice, olive oil, salt, and pepper.
4. Fill the shells. Spoon the mixture into the shells and press it in gently without packing it too tightly.
5. Bake. Bake at 425°F for about 15 minutes, until the tops are golden and crisp. Serve with lemon wedges.

Tips for the Best Baked Clams

• Watch the filling consistency. It should hold together without feeling soggy. Add a little breadcrumb if too wet or a small amount of olive oil or melted butter if too dry.
• Do not overpack the shells. Press the filling in gently so it holds its shape without becoming dense.
• Bake until golden. I usually start checking them a few minutes early. I like the tops deeply golden, but I do not want the filling to dry out.
• Serve with lemon. A squeeze of fresh lemon helps balance the rich breadcrumb filling.

Make Ahead and Storage

The stuffed clams can be prepared through the filling step, arranged on a tray, covered and refrigerated before baking.

For the best breadcrumb texture, assemble them ahead and bake them shortly before serving rather than fully baking and reheating the entire batch.

Refrigerate leftovers in a covered container. Reheat them in the oven until hot so the topping stays crisp.

What to Serve with Baked Clams

Serve baked stuffed clams as an appetizer or as part of a larger seafood dinner.
They pair especially well with:

• New England clam chowder
• Shrimp bisque
• Buttery garlic baked scallops
• Grilled shrimp skewers
• Blackened salmon

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Baked Clam FAQs

How long do you bake stuffed clams?
Bake the stuffed clams at 425°F for about 15 minutes, or until the breadcrumb topping is golden brown and the filling is heated through.

Can baked stuffed clams be made ahead?
Yes. Assemble the stuffed clams, cover them and refrigerate them before baking. For the best texture, bake them shortly before serving.

Can you use littleneck clams?
Yes, but littlenecks are much smaller than cherrystones or quahogs. They will hold less filling and may yield more individual stuffed clams.

Are these the same as New England stuffies?
They use a similar chopped-clam-and-breadcrumb method, but Rhode Island and New England stuffies often include Portuguese sausage or hot pepper. This version leans more Italian-American with Parmesan, garlic, parsley, peppers and lemon.

Baked Stuffed Clams Recipe
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