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Baked Stuffed Clams


45 min

Baked Stuffed Clams

Baked Stuffed Clams Photo 1


45 min


5 persons




5.00 rating-star (1)

Author: Monica Feluchi

Do you wish to find out how to cook baked stuffed clams? This dish is popular in Britain and it is high time to learn how to cook it now! The ingredients and the steps are provided in the recipe. Follow them to cook a delicious and healthy dish!


  • chowder clams: 12 piece (large and rinsed)
  • onion: 3 Tbsp (minced)
  • butter: 0.5 cup
  • parsley: 2 Tbsp (chopped and fresh)
  • garlic: 1 clove (minced)
  • lemon juice: 1 Tbsp
  • dry bread crumbs: 1 cup
  • clam juice: 1 Tbsp
  • salt: 0.5 tsp
  • black pepper: 1 pinch
  • parmesan: 0.25 cup (grated)

Metric Conversion

Stages of cooking

  1. Take a large pot and fill it with water. Place the pot on fire. As soon as the water boils, add the clams, reduce the heat and simmer on low fire for about 8-10 minutes until the shells open. Cool the clams down a bit and sort out those of them, which have not opened.

    Baked Stuffed Clams Photo 2
  2. Now, remove the clam meat from the inner part of the clams and mince it well. Then rinse the clams, choose 10-12 of them and set them aside.

    Baked Stuffed Clams Photo 3
  3. Pre-heat the oven to 176 C (350 F). While the oven is heating, take a pot and melt butter in it on medium fire. Add minced onion and fry it until it becomes soft. This will take around 3 minutes. Then add garlic and keep cooking for one more minute. Finally, add bread crumbs, parsley, lemon juice, minced clams, and clam juice. Stir the mixture well. If it is too dry, add more bread crumbs.

    Baked Stuffed Clams Photo 4
  4. Stuff the clam shells with the mixture you have just prepared and sprinkle with grated Parmesan. Bake in the pre-heated oven for about 25 minutes until the cheese becomes light brown. Serve warm! Enjoy!

    Baked Stuffed Clams Photo 5

History of the Baked Stuffed Clams:

Baked stuffed clams, also known as stuffed quahogs, have origins in Rhode Island, where they are considered a staple of local cuisine. They were first created by Native American tribes who used quahog shells as a cooking vessel for stuffing.

Tips and Tricks for Baked Stuffed Clams Recipe:

  • When selecting clams, look for ones that are tightly closed and have a fresh ocean smell. Avoid clams that are cracked or have an off-putting odor.
  • To ensure that the clams cook evenly, try to select ones that are roughly the same size.
  • When mincing the clam meat, be careful to remove any bits of shell that may have been missed during the initial cleaning process.
  • If you prefer a spicier dish, try adding a pinch of red pepper flakes to the stuffing mixture.

Tips for presenting the dish:

  • Baked stuffed clams are best served hot, straight out of the oven.
  • To add a touch of elegance to the dish, consider serving it alongside a glass of white wine or sparkling water with lemon slices.
  • A sprinkle of chopped parsley or a drizzle of lemon juice can add a pop of color and flavor to the finished product.

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