Description

Fresh clams are finely chopped and mixed with seasoned breadcrumbs, Parmesan, peppers, shallot, garlic and lemon, then packed back into their shells and baked until golden. This chopped-clam method gives every bite an even mixture of tender clams and crisp, savory stuffing.

Ingredients

Scale

12 large clams, such as cherrystones or quahogs
1 cup seasoned breadcrumbs
¼ cup total finely diced red bell pepper, green bell pepper, and shallot, in roughly equal amounts
¼ cup freshly grated Parmesan cheese
2 tablespoons finely chopped fresh parsley
2 tablespoons butter, melted
2 garlic cloves, minced
2 tablespoons fresh lemon juice
2 tablespoons olive oil
Salt and black pepper, to taste
Lemon wedges, for serving

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Instructions

1. Preheat the oven to 425°F.

2. Scrub the clams thoroughly under cold running water. Discard any clams with cracked shells.

3. Place the clams in a large pot with enough water to cover them. Bring the water to a boil and cook for about 5 minutes, removing the clams as they open. Discard any clams that remain closed.

4. Let the clams cool until they are safe to handle. Remove the clam meat from the shells and chop it finely. Clean and reserve 12 shell halves for stuffing.

5. In a large bowl, combine the chopped clam meat, breadcrumbs, peppers, shallot, Parmesan, parsley, melted butter, garlic, lemon juice, olive oil, salt and pepper. Mix until evenly combined.

6. Divide the clam mixture among the reserved shells. Press the filling in gently and mound the tops slightly.

7. Arrange the stuffed shells on a rimmed baking sheet. Bake for about 15 minutes, or until the tops are golden brown and crisp.

8. Let the baked clams cool for several minutes. Serve warm with lemon wedges.

Notes

Clam size: Cherrystones and quahogs hold more filling than littlenecks. Smaller clams may produce more portions and require less filling per shell.
Vegetable texture: Dice the peppers and shallot extremely finely so they soften while the clams bake.
Make ahead: Assemble the stuffed clams, cover and refrigerate them before baking. Bake shortly before serving for the crispest topping.

Prep Time: 30 min
Cook Time: 20 min
Category: Appetizer
Method: Baking
Cuisine: Seafood