Classic Stuffed Clams
Recreate the flavors of the seaside with this irresistible recipe for Classic Stuffed Clams, a timeless appetizer that’s bursting with savory goodness. Fresh, large clams are steamed to perfection, then chopped and blended with a delectable stuffing made of buttery, golden breadcrumbs, finely chopped onion, garlic, parsley, grated Parmesan, and a bright hint of lemon zest and juice. Each clam shell is carefully filled with the rich, flavorful mixture, drizzled with olive oil, and baked until golden and crisp. Perfect for entertaining or as a sophisticated starter, these stuffed clams combine simplicity and elegance to deliver a taste of coastal comfort. Whether you’re hosting a dinner party or looking for a crowd-pleasing seafood dish, this recipe will undoubtedly impress. Keywords: Classic Stuffed Clams, baked clams recipe, seafood appetizer, stuffed clam shells, breadcrumb stuffing, Parmesan clams.
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Recipe Information
Ingredients
- 12 large fresh clams
- 1 cup water
- 4 tablespoons butter
- 0.5 cup yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 0.25 cup Parmesan cheese, grated
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C).
Scrub the clam shells under cold water to remove any sand and debris.
Place the cleaned clams in a large pot with 1 cup of water. Cover and steam over medium heat until the clams open, about 5-7 minutes. Discard any clams that do not open.
Remove the clams from the shells, retaining the shells for stuffing. Chop the clam meat and set aside.
In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
Stir in the breadcrumbs and cook until they are lightly toasted, about 3 minutes.
Remove the skillet from the heat, and stir in the chopped clams, parsley, Parmesan cheese, lemon zest, lemon juice, salt, and black pepper. Mix until fully combined.
Stuff each reserved clam shell with the breadcrumb mixture, packing it tightly.
Place the stuffed clam shells on a baking sheet. Drizzle each with a little olive oil for extra moisture.
Bake in the preheated oven for 15-20 minutes, or until the stuffing is lightly browned and crispy on top.
Serve hot, garnished with additional lemon wedges if desired.
Nutrition Facts
Calories |
1358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.9 g | 113% | |
| Saturated Fat | 35.2 g | 176% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 219 mg | 73% | |
| Sodium | 3577 mg | 156% | |
| Total Carbohydrate | 99.4 g | 36% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 11.6 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 445 mg | 34% | |
| Iron | 34.0 mg | 189% | |
| Potassium | 874 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
