This is quite an old-fashioned recipe but I really love it! A very simple appetizer but full of flavor. Make sure that you use fresh clams as this will provide the best result.
Hard-shell and soft-shell clams range from the tiny steamers and littlenecks to the huge geoduck, whose neck may protrude several feet from its shell, and giant sea clams, which can weigh several hundred pounds. The smallest clams are the best for eating whole, usually steamed or in sauces. Bigger clams are usually tougher and best minced, then added to the sauces, chowders, and other dishes.
Old-Fashioned Stuffed Baked Clams
(26 votes, average: 3.46 out of 5)
Loading...Ingredients
- 12 large hard-shell clams, well scrubbed
- 1/3 cup fine dried bread crumbs, preferably homemade from coarse country bread
- 2 oz. (about 1/2 cup) bacon, finely chopped
- 2 medium shallots, minced
- 1 small green bell pepper, minced
- 1 small red bell pepper, minced
- 3 Tbsp. grated Parmigiano-Reggiano cheese
- 3 Tbsp. chopped fresh flat-leaf parsley
- 1 garlic clove, minced
- 4 Tbsp. butter
- 1/2 tsp smoked paprika
- salt and freshly ground pepper, to taste
- lemon wedges for serving
- fresh dill for serving
Instructions
Preheat oven to 450°F.
Wash the clams and steam them in the boiling water (cover the pan) just until the shells open. Discard any clams that do not open. Remove the clams from their shells; snip off and discard the tips of the neck. Reserve the shells. Rinse the clams in the broth and set aside.
Meanwhile, heat the butter in a large skillet over medium heat. Add shallots, garlic and red and green bell peppers. Cook, stirring often, until soft, 2 to 3 minutes. Add the bacon and cook, stirring frequently, until heated and fragrant, about 1 minute. Transfer the mixture to a large bowl. Stir in breadcrumbs, Parmigiano-Reggiano cheese, chopped parsley, salt, paprika and pepper.
Place 12 clam shells on a baking dish. Lay a clean steamed clam in a shell and spoon the stuffing mixture on a top, sprinkle with cheese, and dot with a butter.
Bake the stuffed clams until the crumbs are lightly browned, about 10 minutes. Remove from the oven and immediately arrange on a platter or warmed individual plates. Serve with the lemon wedges and fresh dill.
14 Comments
Rosa's Yummy Yums
January 20, 2014 at 4:34 pmI've never had clams, but I'm sure I would love this dish!
Cheers,
Rosa
HEAVEN CAN WAIT
January 20, 2014 at 5:00 pmWhat a wonderful way to prepare clams! I would love to try this recipe and wonder if my fishmonger has some…
Eric Pepple
January 20, 2014 at 7:34 pmThose look absolutely incredible! Love your recipes 🙂
Happy Blogging!
Happy Valley Chow
La Table De Nana
January 20, 2014 at 10:27 pmThey are so appetizing looking..
Thanks Yelena..I think my family would love these!
Medeja
January 20, 2014 at 11:27 pmI have never seen stuffed clams before, but they look so elegant and cute!
Te de Ternura
January 21, 2014 at 5:05 amUn aperitivo de lo más delicioso!!!
Buen martes YELENA :)))
Anonymous
January 21, 2014 at 7:25 pmI would like to add that a cook could make these ahead of time and bake them off at the last minute if the rest of your meal will require some of your attention.
melangery
January 21, 2014 at 7:34 pmThank you, chrisbcaldwell! Very good point!
Anonymous
January 21, 2014 at 7:50 pmI love baked clams! I think I will have to double the recipe! I am saving the recipe for later. Thanks!
Heide M (TM)
February 28, 2014 at 5:03 pmHave to give this recipe a try.
Susan Slear
July 23, 2017 at 5:04 amIs the chopped bacon precooked or raw?
melangery
July 24, 2017 at 5:34 pmHello Susan, the bacon is raw, you will cook it with shallots and garlic and then you will bake it! I hope you like it!
200 percent!
March 30, 2021 at 2:25 amLovely snap
Luis
May 10, 2021 at 4:04 amI’ll tell you when I first saw the picture of this dish on foodporn.com I was intrigued. After following your directions I have to say that this is one of the best dishes to serve for guests. It is sure to leave an impression and always get compliments. Thank you!