It’s a favorite way to serve fresh clams.
It wasn’t exactly what I expected.
We found about 6 empty shells or rocks for every intact clam.
Elise Bauer
If you’ve purchasing clams, keep them in the refrigerator covered with a damp, wet towel.
If you have dug up your clams, keep them covered with cool sea water in a bucket.
Throw away any cracked or broken clams.
Elise Bauer
Bring water to a boil.
Add the clams to the boiling water.
Remove clams from the pot and let cool enough to handle.
Elise Bauer
Break apart the clam shells from their hinges.
Pick 10 to 12 of the cleanest, nicest looking clam shells and set aside.
Place a rack in the center of the oven.
Elise Bauer
In a saute pan, melt the butter on medium heat and add the minced onion.
Once the onions have softened (2 to 3 minutes), add the garlic.
Stir until the stuffing mixture is completely moistened.
Elise Bauer
Lay clam shells on a baking dish.
Scoop a little stuffing mixture onto each clam shell.
Sprinkle with grated Parmesan.
Elise Bauer
Bake at 350F for approximately 20 to 25 minutes, until Parmesan is lightly browned on top.
Did you love this recipe?
Let us know with a rating and review!
Piper and Alden with a couple clams we dug.Elise Bauer
Simple Tip!
keep your biggest, prettiest clam shells to use for future stuffed clam dishes.
To clean, just rinse them off and run them through the dishwasher with your dishes.
Alden with her clam bucket.Elise Bauer
