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Stuffed Clams
Prep Time
7 mins
Cook Time
10 mins
Total Time
17 mins
Herb stuffed clams make the perfect appetizer, or you can serve with pasta as the main course. Leftover butter can be spread onto baguette and baked in the oven.
  • 2 tbsp. 4 cloves of garlic, minced
  • 2 tbsp 1 medium shallot
  • ½ cup finely chopped parsley
  • 10 tbsp butter room temperature
  • salt and pepper
  • 3 pounds of fresh clams in the shell
  • panko bread crumbs
  1. In the bowl of a stand mixer add garlic, shallot, parsley, butter, salt and pepper.
  2. Mix on medium-low speed until butter and herbs are well combined.
  3. Spoon mixture into a small dish. If you are preparing the butter mixture ahead of time, refrigerate until ready to use.
  4. Dump clams into a colander, preferably metal if you have one.
  5. Check to make sure that each one of your clams are closed. Discard the ones that are open.
  6. Scrub the outside of the clams with a brush. You can also take a handful of clams and starting at the top, rub them downward to scrub them against the sides of the colander.
  7. Rinse well, let water completely drain.
  8. Preheat a large heavy bottom pot on high heat, leaving it empty.
  9. Once pot is preheated, dump clams inside.
  10. Cook until clams open, this may take approximately 5 minutes maybe less.
  11. Dump clams into colander and remove top shell. Discard any clams that are dark grey in color or that may have an odd smell. In my experience, this is very rare if you buy your clams from a trusted source.
  12. Place clams shell side down in a single layer onto a 13 inch by 9 inch baking pan, using an additional pan if necessary.
  13. Put a little dab of butter on top of each clam, about ½ tsp. or more if you would like.
  14. Sprinkle panko on top and broil for 3-4 minutes or until the butter is bubbling and panko is a light brown color.
  15. Remove from the oven and serve warm.
Recipe Notes

Recipe and Photo Credit to Dionne of Try Anything Once, recipe is adapted from Larousse de la cuisine

Dionne's Notes: It is likely that you will have a lot of leftover butter. I usually use half of it on the clams and the other half ends up toasted on a baguette. I recommend dividing the butter into two dishes to avoid cross contamination.