Best 2 Italian Stuffed Clams Recipes

In the realm of Italian cuisine, where culinary artistry meets an abundance of fresh, vibrant ingredients, one dish stands out as an embodiment of both elegance and simplicity: Italian stuffed clams. This delectable appetizer, often served as a prelude to a larger feast, is a symphony of flavors and textures, tantalizing the taste buds with its harmonious blend of briny clams, aromatic herbs, and rich, savory stuffing.

This article presents a curated collection of stuffed clam recipes, each offering a unique interpretation of this classic dish. From the traditional Italian version, bursting with the flavors of garlic, parsley, and bread crumbs, to more contemporary takes that incorporate sun-dried tomatoes, spinach, and even a touch of spice, these recipes cater to a wide range of palates.

Whether you're a seasoned chef looking to impress your guests or a home cook seeking a new culinary adventure, this article has something for everyone. Dive into the world of Italian stuffed clams and discover the perfect recipe to elevate your next gathering or indulge in a delightful treat for yourself.

Here are our top 2 tried and tested recipes!

STUFFED CLAMS OREGANATA WITH HARISSA

Stuffed Clams Oreganata with Harissa image

Provided by Geoffrey Zakarian

Categories appetizer

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

1 dozen littleneck clams, cleaned
1/4 cup Italian breadcrumbs, or more as needed
2 tablespoons finely chopped fresh parsley, plus more for garnish
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon fresh oregano leaves, finely minced
2 teaspoons harissa paste
1 teaspoon white miso
Pinch cayenne pepper
2 cloves garlic, grated on a fine grater
4 scallions, finely sliced
Kosher salt and freshly cracked black pepper
2 tablespoons chicken stock
2 tablespoons white wine, such as Sauvignon Blanc
Coarse sea salt and black and pink peppercorns, for serving

Steps:

Preheat the oven to 475 degrees F.
Place the clams in a small sauté pan and into the oven. Roast until they just open, 8 to 10 minutes. Discard any unopened clams. Use a shucker or spoon to open the shells the rest of the way. Remove the top shells and discard, placing the clams back in the bottoms of the deeper shells.
Whisk together the breadcrumbs, parsley, olive oil, oregano, harissa, miso, cayenne, garlic, half the scallions and salt and pepper to taste in a bowl. Add the stock and white wine until the stuffing resembles wet sand. Add more breadcrumbs if necessary. Stuff the clam halves with the stuffing.
Place the clam shells on a half-sheet tray and bake until the top is lightly browned, 15 to 18 minutes. Transfer the clams to a plate spread with coarse salt and black and pink peppercorns. Garnish with the chopped parsley and remaining scallions and serve warm.

BAKED STUFFED CLAMS

Baked Stuffed Clams image

My clams are requested all the time. They are the perfect appetizer for any occasion and so easy to make. Definitely guaranteed to rival anything you get in a restaurant! Great to freeze and have as a quick snack anytime. (Note: if you don't have clam shells, form tin foil into clam shaped cups, and proceed as directed.)

Provided by Danielle Merk

Categories Appetizers and Snacks Seafood

Time 1h

Yield 12

Number Of Ingredients 12

Ingredients

24 Clean Clam Shells
2 (6.5 ounce) cans minced clams, drained with juice reserved
1 (6 ounce) can crab meat, drained
4 cups fresh bread crumbs
¼ cup minced sweet onion
2 cloves garlic, minced
2 tablespoons chopped Italian flat leaf parsley
4 tablespoons butter
2 tablespoons olive oil
lemon pepper to taste
paprika to taste
2 lemons, quartered

Steps:

Preheat oven to 400 degrees F (205 degrees C).
In a large frying pan, melt butter with olive oil over medium heat. Stir in onion, and cook until translucent. Stir in clams, crab meat, parsley, lemon pepper, and bread crumbs. Reduce heat to low, and slowly pour in clam juice until mixture is slightly sticky, but not wet. The bread crumbs will continue to absorb moisture, so be careful not to add too much clam juice.
Fill each clean clam shell with mixture, pressing tightly into shell. Arrange on a baking sheet, and sprinkle lightly with paprika. (Stuffed shells may be covered and frozen at this point for later use.)
Bake in the preheated oven for 20 minutes, or until golden brown and sizzling. If frozen, bake at 350 degrees F (175 degrees C) for 30 minutes, or until warmed through. Serve warm on a platter with lemon wedges.

Nutrition Facts : Calories 258 calories, Carbohydrate 30 g, Cholesterol 38.5 mg, Fat 8.8 g, Fiber 2.6 g, Protein 15.3 g, SaturatedFat 3.2 g, Sodium 385.5 mg, Sugar 2.5 g

Tips:

Use fresh, high-quality clams: Fresh clams will have a briny smell and tightly closed shells. Avoid any clams with open shells or cracked shells.
Soak the clams in cold water for 30 minutes before cooking: This will help to remove any sand or grit from the clams.
Use a sharp knife to carefully open the clams: Be careful not to cut yourself. You can also ask your fishmonger to open the clams for you.
Stuff the clams with a variety of ingredients: You can use a variety of ingredients to stuff the clams, such as bread crumbs, cheese, herbs, and vegetables. Get creative and experiment with different flavors.
Bake the clams until they are golden brown and bubbly: The clams should be cooked through, but not overcooked. Overcooked clams will be tough and chewy.

Conclusion:

Italian stuffed clams are a delicious and elegant appetizer or main course. They are easy to make and can be tailored to your own taste. With a little planning and effort, you can make a delicious and impressive dish that your friends and family will love.