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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 16
baked-stuffed-clams-070-d111289.jpg
Ingredients
Ingredient Checklist
2 tablespoons olive oil
1 small red onion, coarsely chopped
5 garlic cloves, crushed
1 cup dry white wine
16 littleneck or cherrystone clams (each about 3 inches wide), scrubbed
Herbed Breadcrumb Stuffing
Seaweed, for serving (optional)
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 16
baked-stuffed-clams-070-d111289.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 16
Recipe Summary
Yield: Makes 16
Yield: Makes 16
Makes 16
baked-stuffed-clams-070-d111289.jpg
baked-stuffed-clams-070-d111289.jpg
Ingredients
Ingredients
- 2 tablespoons olive oil
- 1 small red onion, coarsely chopped
- 5 garlic cloves, crushed
- 1 cup dry white wine
- 16 littleneck or cherrystone clams (each about 3 inches wide), scrubbed
- Herbed Breadcrumb Stuffing
- Seaweed, for serving (optional)
Directions
Heat olive oil in a pot over medium-high heat. Cook onion until softened but not browned, stirring occasionally, about 5 minutes. Add garlic and saute, stirring, just until fragrant, about 1 minute.
Add wine, and bring to a simmer. Add clams, and stir to combine. Cover and steam until clams have opened, 5 to 7 minutes. Remove from heat. Use a slotted spoon to transfer clams to a rimmed baking sheet to cool, discarding any that do not open. Strain clam broth through a fine sieve, and reserve broth for making stuffing.
When clams are cool enough to handle, remove all meat, and reserve. Remove half of each clam shell, and discard. Arrange the remaining halves on a rimmed baking sheet. Cut each clam into ½-inch pieces; return pieces to shell. (Clams can be prepared to this point up to 1 day ahead. Cover with plastic wrap and refrigerate.)
Preheat oven to 350 degrees F. Dividing evenly, press Herbed Breadcrumb Stuffing into clam shells, smoothing with the back of a spoon. Bake until tops are golden, 25 to 30 minutes. Nestle clams on seaweed, if desired, and serve immediately.
Reviews
Add Rating & Review
9 Ratings
5 star values:
1
4 star values:
5
3 star values:
1
2 star values:
2
1 star values:
0
Reviews
Add Rating & Review
9 Ratings
5 star values:
1
4 star values:
5
3 star values:
1
2 star values:
2
1 star values:
0
Add Rating & Review
9 Ratings
5 star values:
1
4 star values:
5
3 star values:
1
2 star values:
2
1 star values:
0
9 Ratings
5 star values:
1
4 star values:
5
3 star values:
1
2 star values:
2
1 star values:
0
9 Ratings
5 star values:
1
4 star values:
5
3 star values:
1
2 star values:
2
1 star values:
0
- 5 star values:
- 1
- 4 star values:
- 5
- 3 star values:
- 1
- 2 star values:
- 2
- 1 star values:
- 0
All Reviews for Baked Stuffed Clams
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Baked Stuffed Clams
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
