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    • Baked Stuffed Clams

    Mark Sharron
    Easy
    15 minutes
    01-Feb
    Baked Stuffed Clams are a classic seafood dish enjoyed for generations. This dish is a great way to enjoy the fresh flavour of clams while adding a bit of extra flavour with a combination of herbs and vegetables. The dish is easy to prepare and can be served as an appetiser or a main course. Combining clams, vegetables, herbs, and cheese creates a delicious flavour that will surely please any palate.
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    Ingredients

    • 24 cherrystone clams
    • 1/4 cup butter
    • 1/2 cup chopped onion
    • 1/2 cup chopped celery
    • 1/2 cup chopped bell pepper
    • 2 cloves garlic, minced
    • 1/4 teaspoon dried thyme
    • 1/4 teaspoon dried oregano
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/2 cup dry white wine
    • 1/2 cup Italian-style bread crumbs
    • 2 tablespoons chopped fresh parsley
    • 2 tablespoons grated Parmesan cheese
    • 2 tablespoons melted butter

    Method

    • How to Make Baked Stuffed Clams
    • Scrub the 24 cherrystone clams under cold water to remove grit and sand
    • Preheat oven to 375°F (190°C)
    • Place clams in a single layer in a shallow baking dish with 1/4 cup dry white wine
    • Cover dish tightly with foil and bake for about 7–10 minutes until clams open
    • Remove clams from shells and reserve clam meat, discarding any that do not open
    • Rinse and dry shells; set aside for stuffing
    • Chop reserved clam meat into small pieces
    • In a skillet, melt 1/4 cup butter over medium heat
    • Add 1/2 cup chopped onion, 1/2 cup chopped celery, and 1/2 cup chopped bell pepper to skillet
    • Sauté vegetables until tender, 4–6 minutes
    • Add 2 cloves minced garlic, 1/4 teaspoon dried thyme, 1/4 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper
    • Stir and cook 1 minute until fragrant
    • Add chopped clam meat and sauté an additional 1–2 minutes
    • Pour in 1/4 cup dry white wine and cook until most liquid reduces, about 2 minutes
    • Remove skillet from heat
    • Stir in 1/2 cup Italian-style bread crumbs, 2 tablespoons chopped fresh parsley, and 2 tablespoons grated Parmesan cheese
    • Mix until evenly combined
    • Spoon mixture equally into reserved clam shells
    • Drizzle each stuffed clam with a little of the 2 tablespoons melted butter
    • Arrange filled shells on a baking sheet
    • Bake at 375°F (190°C) for 12–15 minutes until tops are golden and crisp
    • Plate clams attractively on a bed of rock salt or greens for stability and presentation
    • Garnish with extra parsley and lemon wedges for serving suggestion
    • Serve hot as a refined appetizer or with a crisp white wine for an elevated experience