Baked Stuffed Clams

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

Slideshow:Amazing Seafood Recipes

  • Active:
  • Total Time:
  • Servings: 6

Related Video

More Videos
Making sushi with Celtics’ Player Kelly Olynyk

Ingredients

  • 2 dozen littleneck clams, shucked and coarsely chopped—36 half-shells rinsed and reserved
  • 1 1/4 cups panko (Japanese bread crumbs)
  • 2 tablespoons minced flat-leaf parsley
  • 1 garlic clove, minced
  • 2 to 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 4 tablespoons unsalted butter, cut into small cubes
  • Lemon wedges, for serving

How to make this recipe

  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 <em>panko</em> 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 <em>panko</em> seems too dry, add the remaining tablespoon of oil. Spoon the <em>panko</em> 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.

Contributed By Published December 2012





474910 recipes/april-2008-baked-stuffed-clams 2013-12-06T23:10:38+00:00 Grace Parisi roasting|cocktail-party|dinner-party|holiday-open-house|appetizers-starters|6|fast|web-exclusive december-2012,baked clams,stuffed clams recipes,seafood,Grace Parisi,Recipe of the Day recipes,april-2008-baked-stuffed-clams 474910
Close

Aggregate Rating value: 4

Review Count: 4379

Worst Rating: 0

Best Rating: 5

Advertisement
Advertisement
Advertisement
Advertisement