Recipes for STuffed Clams

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Baked Stuffed Clams

Ingredients Preparation
  • Produce
    Garlic (1 clove)
    Onion (3 Tbsp)
    Parsley, fresh (2 Tbsp)
  • Seafood
    Clam (1 Tbsp)
  • Cooking & Baking
    Salt and freshly ground pepper (1)
  • Canned Goods
    Chowder or quahog clams, large (10)
  • Bread & Baked Goods
    Bread crumbs (1 cup)
  • Dairy
    2 cup butter (1 stick) (1)
    Parmesan cheese, grated (1/4 cup)
  • Drinks
    Lemon juice (1 Tbsp)

    1  Fill a large pot with 1 1/2 to 2 inches of water. Bring water to a boil. Add the clams to the boiling water. Reduce the heat to a simmer and let the clams steam for approximately 6-10 minutes, until the shells open. Remove clams from the pot and let cool enough to handle. Discard any clams that have not opened (if they haven't opened it means they were dead to begin with and should not be eaten).


    2 Remove the clam meat from the clams (not the clam foot which is attached to the shell) and mince finely. Break apart the clam shells from their hinges. Rinse. Pick 10-12 of the cleanest, nicest looking clam shells and set aside.


    3 Preheat oven to 350°F. In a sauté pan, melt the butter on medium heat and add the minced onion. Once the onions have softened (2-3 minutes), add the garlic. Cook the garlic for 1 minute, then add the parsley, bread crumbs, minced clams, lemon juice, and clam juice. Stir until the stuffing mixture is completely moistened. (If too dry, add a bit more butter or clam juice; if too wet, add a bit more bread crumbs.)


    4Lay clam shells on a baking dish. Scoop a little stuffing mixture onto each clam shell. Sprinkle with grated Parmesan. Bake for approximately 20-25 minutes, until Parmesan is lightly browned on top.


    Makes 10-12 stuffed clams. Serves 3-6.


    Recipe taken from

Stuffed Quahogs

Ingredients Preparation
  • Produce
    Flat-leaf parsley, fresh (3 tablespoons)
    Scallions (2)
    Yellow onion, small (1)
  • Seafood
    Quahogs (24)
  • Cooking & Baking
    Bell’s seasoning (1/2 teaspoon)
    Black pepper (1/4 teaspoon)
    Cayenne pepper (1/8 teaspoon)
    Old bay seasoning (1/2 teaspoon)
    Salt (1/2 teaspoon)
  • Bread & Baked Goods
    Panko (1 cup)
  • Snacks
    Saltine crackers (1/4 cup)
  • Drinks
    Water (1 cup)
  • Dairy
    Butter (1 tablespoon)
    Egg (1)
  • Beer, Wine & Liquor
    Chardonnay or other dry white wine (1 cup)


    1. Preheat the oven to 350°F (175°C). Bring the water and wine to a boil in a 5-quart saucepan. Add the clams, discarding any that fail to close to the touch. Cover, return to a boil, and cook for 5 minutes.

    2. Uncover, remove any open clams with a slotted spoon, and then re-cover and continue to cook for 3 to 4 minutes longer, or until the remaining clams open. Remove them with the slotted spoon, discarding any that failed to open.

    3. When the clams are cool enough to handle, remove the meats from the shells and reserve the bottom shells. Mince the clam meats. Rinse and dry the reserved shells.

    4. Combine the minced clams, panko, saltines (if using), and egg in a bowl and mix well. Melt the butter in a skillet over medium heat. Add the yellow onion and saute for 5 minutes, or until lightly browned. Remove from the heat and add the sauteed onion to the clam mixture along with the scallions, parsley, salt, Bell’s Seasoning, Old Bay Seasoning, black pepper, and cayenne pepper. Mix well.

    5. Spoon the clam mixture into the reserved clam shells, dividing it evenly, and place the stuffed clams on a baking sheet. Bake for about 30 minutes, or until the tops are lightly browned.

    6. Serve hot.

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    Recipe taken from