{"id":6595,"date":"2015-10-05T16:04:40","date_gmt":"2015-10-05T20:04:40","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=6595"},"modified":"2023-12-19T12:09:29","modified_gmt":"2023-12-19T17:09:29","slug":"baked-stuffed-clams","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/baked-stuffed-clams\/","title":{"rendered":"Baked Stuffed Clams"},"content":{"rendered":"\n\n\n\n\n<h3 class=\"wp-block-heading\">Recipe<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 cups coarsely chopped clams<\/li>\n\n\n\n<li>\u00be cup clam liquid<\/li>\n\n\n\n<li>2 cups fresh bread crumbs<\/li>\n\n\n\n<li>1 cup freshly grated Parmesan cheese<\/li>\n\n\n\n<li>2 tablespoons minced fresh parsley<\/li>\n\n\n\n<li>\u00bc teaspoon pressed garlic<\/li>\n\n\n\n<li>1 teaspoon oregano<\/li>\n\n\n\n<li>\u00bd teaspoon dry thyme<\/li>\n\n\n\n<li>\u00bd teaspoon dry basil<\/li>\n\n\n\n<li>\u00bd cup dry white wine<\/li>\n\n\n\n<li>freshly ground black pepper<\/li>\n\n\n\n<li>2 tablespoons olive oil<\/li>\n\n\n\n<li>rock salt<\/li>\n<\/ul>\n\n\n\n<p>Preheat the oven to 450\u00b0 F.<\/p>\n\n\n\n<p>Scrub clams thoroughly under cold, running water. Open clams, reserving \u00be cup of clam liquid. Discard top shell. Chop clams.<\/p>\n\n\n\n<p>In a medium bowl, combine clam liquid, crumbs, Parmesan, parsley, garlic, oregano, thyme, basil, wine, pepper and olive oil.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>Contributed by&nbsp;<a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\" target=\"_blank\" rel=\"noreferrer noopener\">Joyce Taylor<\/a> &nbsp;From:&nbsp;<a href=\"https:\/\/uncpress.org\/book\/9780807855133\/mariners-menu\/\" target=\"_blank\" rel=\"noreferrer noopener\"><em>Mariner\u2019s Menu: 30 Years of Fresh Seafood Ideas<\/em><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Markets classify hard clams by size. The smallest, under 2 inches, is called the littleneck, after Little Neck Bay on Long Island, where they were once plentiful. Cherrystones are 2 to 3 inches and are named after Cherrystone Creek in Virginia. Topnecks are 3 to 3 1\/2 inches. Any quahog larger than 3 1\/2 inches is called a chowder clam. Mariner&#8217;s Menu shares a recipe for Baked Stuffed Clams.<\/p>\n","protected":false},"author":23,"featured_media":6596,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false,\"caption\":\"\"}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[162,227,122,217,15,98,215,216,218],"tags":[239,154],"class_list":["post-6595","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizers","category-baked-or-roasted","category-clams","category-fall","category-mariners-menu","category-shellfish","category-spring","category-summer","category-winter","tag-appetizers","tag-stuffed"],"displayCategory":null,"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Baked Stuffed Clams - Mariner&#039;s Menu<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/baked-stuffed-clams\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Baked Stuffed Clams - Mariner&#039;s Menu\" \/>\n<meta property=\"og:description\" content=\"Markets classify hard clams by size. The smallest, under 2 inches, is called the littleneck, after Little Neck Bay on Long Island, where they were once plentiful. Cherrystones are 2 to 3 inches and are named after Cherrystone Creek in Virginia. Topnecks are 3 to 3 1\/2 inches. Any quahog larger than 3 1\/2 inches is called a chowder clam. Mariner&#039;s Menu shares a recipe for Baked Stuffed Clams.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/baked-stuffed-clams\/\" \/>\n<meta property=\"og:site_name\" content=\"Mariner&#039;s Menu\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/ncseagrant\/\" \/>\n<meta property=\"article:published_time\" content=\"2015-10-05T20:04:40+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-12-19T17:09:29+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2016\/09\/bakedstuffedclams_220_600-400-e1683480258578.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"600\" \/>\n\t<meta property=\"og:image:height\" content=\"337\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Vanda Lewis\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@seagrantnc\" \/>\n<meta name=\"twitter:site\" content=\"@seagrantnc\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Vanda Lewis\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/baked-stuffed-clams\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/baked-stuffed-clams\/\"},\"author\":{\"name\":\"Vanda Lewis\",\"@id\":\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/#\/schema\/person\/03e78ec46f956e6c45ff0fb159d9df51\"},\"headline\":\"Baked Stuffed Clams\",\"datePublished\":\"2015-10-05T20:04:40+00:00\",\"dateModified\":\"2023-12-19T17:09:29+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/baked-stuffed-clams\/\"},\"wordCount\":137,\"publisher\":{\"@id\":\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/#organization\"},\"image\":{\"@id\":\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/baked-stuffed-clams\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2016\/09\/bakedstuffedclams_220_600-400-e1683480258578.jpg\",\"keywords\":[\"appetizers\",\"stuffed\"],\"articleSection\":[\"Appetizers\",\"Baked or roasted\",\"Clams\",\"Fall\",\"Mariner's Menu\",\"Shellfish\",\"Spring\",\"Summer\",\"Winter\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/baked-stuffed-clams\/\",\"url\":\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/baked-stuffed-clams\/\",\"name\":\"Baked Stuffed Clams - Mariner&#039;s Menu\",\"isPartOf\":{\"@id\":\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/baked-stuffed-clams\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/baked-stuffed-clams\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2016\/09\/bakedstuffedclams_220_600-400-e1683480258578.jpg\",\"datePublished\":\"2015-10-05T20:04:40+00:00\",\"dateModified\":\"2023-12-19T17:09:29+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/baked-stuffed-clams\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/baked-stuffed-clams\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/baked-stuffed-clams\/#primaryimage\",\"url\":\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2016\/09\/bakedstuffedclams_220_600-400-e1683480258578.jpg\",\"contentUrl\":\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2016\/09\/bakedstuffedclams_220_600-400-e1683480258578.jpg\",\"width\":600,\"height\":337,\"caption\":\"Baked Stuffed Clams. 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