My F&W
quick save (...)

Baked Stuffed Clams

  • ACTIVE: 30 MIN
  • TOTAL TIME: 40 MIN
  • SERVINGS: 6
  • FAST

To save time and effort, have your fishmonger shuck the clams for you.

  1. 2 dozen littleneck clams, shucked and coarsely chopped—36 half-shells rinsed and reserved
  2. 1 1/4 cups panko (Japanese bread crumbs)
  3. 2 tablespoons minced flat-leaf parsley
  4. 1 garlic clove, minced
  5. 2 to 3 tablespoons extra-virgin olive oil
  6. Salt and freshly ground pepper
  7. 4 tablespoons unsalted butter, cut into small cubes
  8. Lemon wedges, for serving
  1. Preheat the oven to 375° and position a rack in the upper third. Spoon the chopped clams into the reserved shells and arrange on a large baking sheet.
  2. In a medium bowl, mix the panko with the parsley, garlic and 2 tablespoons of the olive oil until it resembles moist sand; season very lightly with salt and pepper. If the panko seems too dry, add the remaining tablespoon of oil. Spoon the panko over the clams and press lightly. Dot each clam with a small cube of butter.
  3. Bake the clams until the crumbs are sizzling and lightly browned, about 10 minutes. Serve with lemon wedges.
You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.