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Baked Stuffed Clams

Baked Stuffed Clams. Photo by Vanda Lewis


  • 2 cups coarsely chopped clams
  • ¾ cup clam liquid
  • 2 cups fresh bread crumbs
  • 1 cup freshly grated Parmesan cheese
  • 2 tablespoons minced fresh parsley
  • ¼ teaspoon pressed garlic
  • 1 teaspoon oregano
  • ½ teaspoon dry thyme
  • ½ teaspoon dry basil
  • ½ cup dry white wine
  • freshly ground black pepper
  • 2 tablespoons olive oil
  • rock salt

Preheat the oven to 450° F.

Scrub clams thoroughly under cold, running water. Open clams, reserving ¾ cup of clam liquid. Discard top shell. Chop clams.

In a medium bowl, combine clam liquid, crumbs, Parmesan, parsley, garlic, oregano, thyme, basil, wine, pepper and olive oil.

Place clams on the half shell in a bed of rock salt in cooking pan. Top each with crumb mixture. Bake until browned and clams are done, about 10 to 15 minutes.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas