Superbowl Stuffed Clams
Get your game-day spread ready with these irresistible Superbowl Stuffed Clams—an elevated seafood appetizer that's sure to impress! Fresh, tender clams are steamed, chopped, and combined with a savory medley of panko breadcrumbs, Parmesan cheese, garlic, and parsley, then packed back into their shells for baking to golden perfection. A hint of crushed red pepper brings just the right amount of heat, while a squeeze of lemon juice brightens up every bite. Perfect for sharing, these stuffed clams are crispy, flavorful, and easy to prepare in under an hour. Serve them warm with lemon wedges for an indulgent, crowd-pleasing dish that’ll take your Super Bowl menu to the next level.
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Recipe Information
Ingredients
- 12 pieces large clams (quahogs or cherrystone)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1.5 cups panko breadcrumbs
- 2 tablespoons fresh parsley, finely chopped
- 0.5 cup Parmesan cheese, grated
- 1 tablespoon lemon juice
- 0.25 teaspoons crushed red pepper flakes
- 0.5 teaspoons sea salt
- 0.25 teaspoons black pepper
- 0.5 teaspoons paprika (for garnish)
- 4 pieces lemon wedges (for serving)
Instructions
Preheat your oven to 375°F (190°C).
Scrub the clams under cold water to remove any dirt or debris. Discard any clams that are open and do not close when tapped.
In a large pot, bring about 1 inch of water to a boil. Add the clams, cover, and steam for 5-7 minutes or until the shells open. Remove from heat and allow them to cool slightly. Discard any clams that remain closed.
Carefully remove the clam meat from the shells, chop it finely, and reserve. Clean the shells and set them aside for stuffing.
In a skillet, heat the olive oil and butter over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 minute more.
Add the chopped clam meat to the skillet and stir for 1-2 minutes. Remove from heat.
In a large bowl, mix the panko breadcrumbs, parsley, Parmesan cheese, lemon juice, red pepper flakes, sea salt, and black pepper. Add the clam mixture from the skillet and stir to combine thoroughly.
Spoon the stuffing mixture into each cleaned clam shell, packing it lightly. Place the stuffed clams onto a baking sheet.
Sprinkle the tops with a pinch of paprika for garnish and bake in the preheated oven for 15-20 minutes, or until golden brown on top.
Serve warm with lemon wedges on the side for squeezing over the stuffed clams.
Nutrition Facts
Calories |
2358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 804 mg | 268% | |
| Sodium | 1957 mg | 85% | |
| Total Carbohydrate | 130.5 g | 47% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 8.6 g | ||
| Protein | 318.3 g | 637% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1197 mg | 92% | |
| Iron | 172.4 mg | 958% | |
| Potassium | 7812 mg | 166% | |
*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.
