Baked Stuffed Clams

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

Slideshow:Amazing Seafood Recipes

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  • Servings: 6

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  • 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

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