Stuffed Clams
Savory and aromatic stuffed clams filled with a delightful mixture of breadcrumbs, herbs, and spices, perfect for a seafood appetizer.
Nutrition
Calories: 250cal
Carbohydrate: 20g
Protein: 15g
Fat: 10g
Cholesterol: – -mg
Sodium: 450mg
Difficulty Level: easy
20 min Prep
25 min Cook
45 min Total
4 Servings
Ingredients
- 12 large clams, cleaned and scrubbed
- 1 cup breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1/4 cup white wine
- Lemon wedges, for serving
Instructions
- Preheat your oven to 375°F (190°C).
- In a large pot, bring about 1 inch of water to a boil. Add the cleaned clams and cover the pot. Steam the clams for 5-7 minutes or until they open. Discard any clams that do not open.
- Once cooled, remove the clam meat from the shells and chop it into small pieces. Keep the shells for stuffing.
- In a mixing bowl, combine the chopped clam meat, breadcrumbs, Parmesan cheese, parsley, garlic, oregano, salt, black pepper, olive oil, and lemon juice. Mix well until the ingredients are combined into a moist stuffing mixture.
- Place each half shell on a baking sheet. Fill each shell with the stuffing mixture, pressing it gently to ensure it holds together.
- Drizzle a little white wine over each stuffed clam. This will keep the stuffing moist and add extra flavor.
- Bake in the preheated oven for 15 minutes or until the tops are golden brown and crispy.
- Serve the stuffed clams warm with lemon wedges on the side for an extra burst of freshness.
