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Baked Clams

Have you ever wanted to make them at home? They’re very easy to make and personally I like them much better home made. They’re a lovely appetizer for a special meal. I recently made a full tray of baked stuffed clams for Christmas Eve, and not one of them were left, they really go fast!

In fact I could have made more but then no one would have eaten anything else! Grab a bottle of wine and start your party off with a tray of delicious baked stuffed clams.

Prep Time

    •    Prep and cook time: 30 minutes
    •    Yield: Serves 8-10


    •    filling
    •    poaching liquid
    •    zest of 1 lemon
    •    lemon for garnish
    •    hot sauce (Optional)
    •    salt and pepper to taste
    •    1 handful of chopped parsley
    •    3 or 4 garlic cloves grated on 1 microplane
    •    1/2 cup of grated pecorino romano cheese
    •    4 tbsp each of unsalted butter and olive oil
    •    2 cups homemade or good quality bread crumbs
    •    water, 1 cup white wine, a few whole garlic cloves, a bay leaf and a small bunch of parsley, just enough to cover the clams.
    •    5 lbs. fresh, little neck clams could yield 4 dozen depending on size and discards, cleaned, scrubbed and sand removed as outlined in blogpost


  1. Clean clams according to step by step on blog post.
  2. Steam clams as stated in step by step on post.
  3. Prepare the half shells as pictured in post for a visual.
  4. In a small saucepan, melt butter and olive oil together.
  5. Stir in grated garlic and simmer until it's infused but not golden or dark.
  6. In a bowl add the breadcrumbs, zest, cheese, parsley, salt and pepper, mix together then pour in the melted oil/butter with garlic mixture and stir together until it looks like wet sand, if too dry add more melted butter and olive oil.
  7. Fill each half shell with a heaping teaspoon of the stuffing mixture and place them onto a foil lined sheet pan.
  8. Drizzle the tops with olive oil and place into a pre-heated 450 degree oven for around 8 minutes.
  9. They should be medium golden brown when finished, also nice and crispy.
  10. Serve immediately with lemon slices and hot sauce on the side.

This great family recipe is thanks to Proud Italian Cook at


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