Steamed clams are finely chopped, then mixed with shallots, garlic, nduja, breadcrumbs, fresh parsley, and Parmesan cheese. Pile the filing into halved clam shells, then baked stuffed clams (sometimes referred to as 'Stuffies") until crispy on top! A fun, impressive, and delicious appetizer or entrée!
Servings: 8 servings
- 24 Cherrystone clams or 4 dozen Littleneck clams
- 2 Tbsp extra virgin olive oil
- 1 Tbsp unsalted butter
- 1 medium shallot finely chopped, about 2-3 Tbsp
- 2 cloves garlic minced
- ¼ cup 'Nduja or chorizo sausage
- 1 cup traditional breadcrumbs
- ½ cup Parmigiano Reggiano grated
- ¼ cup parsley finely chopped
- 1 tsp Kosher salt
- 1 lemon zested
Purge the clams. You'll want to submerge the clams fully in cool, salty water for 30 minutes to clean them. Lift the clams out and replace the water. Repeat until clams no longer release any sand. If you can spare an hour or so, do not skip this step!
Steam the clams. Preheat oven to 350 F. Bring 1-2 cups of water to a rapid boil in a large pot or pan. Add cleaned clams, working in batches so as not to overcrowd the pan, then cover and steam for 5-7 minutes. Remove clams as their shells open and transfer to a large rimmed baking sheet. Discard any clams that do not open, as they were dead before cooking.
Remove clams from shell. Carefully remove the clam meat and remove skin covering the siphon, if desired. The skin can hold onto grit or sand, so it's best to dip the peeled clams in warm water to remove anything you don't want to eat. Simply dip, then transfer cleaned clams to a bowl.
Reserve half the clam shell. Once cleaned, break the clam shell in half, placing half on a rimmed baking sheet to be stuffed. Discard remaining shell halves.
Finely chop the clams. Use a sharp knife to mince the clam meat, then place in a large mixing bowl.
Sauté aromatics. Heat butter and olive oil in a sauté pan or skillet, then cook shallots, garlic, and 'nduja. Once melted, toss with breadcrumbs, Parmigiano Reggiano, fresh parsley, and chopped clam meat.
Stuff the clams. Fill each halved clam shell with a heaping spoonful of the clam mixture. Repeat until all shells are filled.
Bake the clams. Cook until golden brown and crispy on top, about 15-20 minutes. Serve immediately with lemon wedges and additional chopped parsley, if desired.
Calories: 166kcal | Carbohydrates: 12g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 579mg | Potassium: 86mg | Fiber: 1g | Sugar: 1g | Vitamin A: 270IU | Vitamin C: 10mg | Calcium: 109mg | Iron: 1mg