Shoreline Stuffed Clams
Juicy littleneck clams baked with a crispy topping of lemony panko, pancetta, and herbs—an Italian-American classic perfect for any occasion.
Equipment
- Sheet pan
- Wire rack (optional)
- Small skillet
- Large Pot with Lid
- Fine-Mesh Strainer
- Microplane or Zester
- Oven and broiler
Ingredients
Main Ingredients
- 24 fresh littleneck clams scrubbed and purged
- ¾ cup panko bread crumbs
- ½ cup fresh plain bread crumbs
- ¼ cup grated Pecorino Romano
- 2 tbsp finely diced pancetta
- 3 tbsp unsalted butter melted
- 3 tbsp extra-virgin olive oil
- 2 tbsp minced flat-leaf parsley
- 2 tbsp reserved clam liquor plus more as needed
- 2 tbsp dry white wine
- 2 cloves garlic grated
- 1 tsp lemon zest
- ¼ tsp crushed red-pepper flakes
- kosher salt & freshly ground black pepper to taste
- lemon wedges for serving
Instructions
- Purge clams in salted water for 1 hour, then rinse and steam with ½ cup water until shells open slightly (3–4 minutes). Reserve the cooking liquid and strain it.
- In a skillet over medium heat, cook pancetta until lightly crisp. Add butter, olive oil, and garlic. Sauté briefly, then remove from heat.
- Stir in both bread crumbs, Pecorino, parsley, lemon zest, red pepper flakes, and 2 tbsp clam liquor. Mix until it resembles moist sand. Add more liquor if dry.
- Detach clam meat and place back in one half of each shell. Top with about 1 tbsp of crumb mixture.
- Arrange clams on a foil-lined baking sheet. Pour the wine and extra clam liquor around (not over) the shells.
- Bake at 425°F (218°C) for 7 minutes, then broil for 2 minutes until golden and crisp.
- Spoon a little pan sauce over each clam, garnish with lemon wedges, and serve immediately.
Notes
Stuffed clams can be assembled ahead of time and refrigerated for up to 8 hours before baking. If using larger cherrystone clams, chop the meat before stuffing.
Nutrition
Calories: 215kcalCarbohydrates: 14gProtein: 11gFat: 12gSaturated Fat: 5gCholesterol: 35mgSodium: 480mgPotassium: 180mgFiber: 1gSugar: 1gVitamin A: 120IUVitamin C: 6mgCalcium: 90mgIron: 4.5mg
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