Gluten-Free Classic Stuffed Clams
Elevate your appetizer game with these irresistible Gluten-Free Classic Stuffed Clams, a crowd-pleasing dish that's big on flavor and free from gluten. Fresh clams are steamed to perfection, then stuffed with a savory mixture of gluten-free breadcrumbs, sautéed shallots and garlic, fresh parsley, and zesty lemon. A subtle kick of red pepper flakes adds warmth, while optional Parmesan cheese creates a rich, golden topping. Quick and easy to prepare in just 35 minutes, this recipe is perfect for entertaining or weeknight indulgence. Serve these golden-baked beauties with a wedge of lemon for a vibrant, restaurant-quality bite your guests will love.
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Recipe Information
Ingredients
- 12 pieces Fresh clams
- 2 tablespoons Olive oil
- 1 cup Gluten-free breadcrumbs
- 1 medium Shallot
- 2 cloves Garlic
- 2 tablespoons Fresh parsley
- 1 tablespoon Lemon zest
- 1 tablespoon Lemon juice
- 0.5 teaspoon Red pepper flakes
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 cup Parmesan cheese (optional)
- 1 cup Water
Instructions
Preheat the oven to 375°F (190°C).
Clean the clams under cold water, scrubbing the shells to remove any grit.
In a large pot over medium heat, add 1 cup of water and bring it to a boil. Add the clams and cover the pot. Steam the clams for about 5-7 minutes, or until they open. Discard any clams that do not open.
Remove the clams from the pot, let them cool slightly, and gently twist and pry the shells apart. Detach the clam meat and save the bottom half of the shells.
Chop the clam meat finely and place it in a small mixing bowl.
Peel and finely chop the shallot and garlic.
In a medium skillet over medium heat, add the olive oil. Once hot, add the chopped shallot and garlic. Sauté for about 2-3 minutes until fragrant and translucent.
Add the gluten-free breadcrumbs to the skillet and toast them with the shallot and garlic for another 2 minutes until they start to brown lightly.
Remove from heat and mix in the chopped clam meat, parsley, lemon zest, lemon juice, red pepper flakes, salt, and pepper. If using, mix in the grated Parmesan cheese.
Stuff each half clam shell with the breadcrumb and clam mixture, pressing lightly.
Arrange the stuffed clams on a baking sheet and bake in the preheated oven for 8-10 minutes, until the tops are golden brown.
Remove from oven and let cool slightly. Serve warm, optionally garnished with additional lemon wedges and parsley.
Nutrition Facts
Calories |
1689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 3892 mg | 169% | |
| Total Carbohydrate | 200.8 g | 73% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 11.9 g | ||
| Protein | 85.2 g | 170% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1119 mg | 86% | |
| Iron | 56.3 mg | 313% | |
| Potassium | 1602 mg | 34% | |
*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.
