Stuffed Clams

Name: Stuffed Clams
Prep time: 20 min
Cook time: 3 min
Total time: 22 min
Yield: 10 servings
Ingredients: 24 littleneck clams; 1 cup fine fresh bread crumbs; 1 teaspoon finely minced garlic; 1 tablespoon finely chopped Italian parsley; 1 teaspoon dried oregano; Salt to taste, if desired; Freshly ground pepper to taste

By Craig Claiborne

Updated Oct. 11, 2023

Total Time: 22 minutes
Prep Time: 20 minutes
Cook Time: 3 minutes
Rating: 3(19)
Comments: Read comments

Featured in: A Seven-Course Feast of Fish

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Ingredients

Yield:10 servings

24littleneck clams
1cup fine fresh bread crumbs
1teaspoon finely minced garlic
1tablespoon finely chopped Italian parsley
1teaspoon dried oregano
Salt to taste, if desired
Freshly ground pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
Rinse the clams, and set aside.
Step 2
In a mixing bowl combine the bread crumbs, garlic, parsley, oregano, salt and pepper. If salt is used, use a small amount because the clams themselves are salty.
Step 3
Open the clams or have them opened at the seafood shop. If desired, you may cut the meat of each clam in half and fill each half of the shell. Or you may leave the clams whole and fill only half the shells. Sprinkle the clams with equal portions of the bread-crumb mixture.
Step 4
Preheat the broiler to high. Place the clams under it, about four or five inches from the source of heat. Broil the clams for 1 to 2 minutes or until the crumbs are golden brown on top.