These Long Island Baked Stuffed Clams are prepared in a unique way that sets them apart. Rather than leaving the clams whole on the bottom with stuffing placed on top, the clams are finely chopped and incorporated into a flavorful breading mixture. It’s how I remember them growing up and the only way I will eat them.

As a Long Island native, there are certain dishes that hold a special place in my heart and instantly transport me back to the flavors of my childhood. The beloved baked stuffed clams stand out as one of those dishes.

I remember having these delectable treats at family gatherings, beach outings, and local seafood shacks all the time. As kids, we would gather around the kitchen, watching our parents prepare the clams, watching them transform in the oven.

However, it wasn’t until I reached adulthood that I discovered the traditional way of making them, which involved leaving the squishy clam intact and piling the stuffing loosely on top.

I’ll be honest, I HATE squishy and as a proud Long Islander, I couldn’t help but feel that I needed to make these my way —a way that truly honored the flavors and textures I grew up with. So, let’s embark on a journey to make baked stuffed clams my way, ensuring every bite captures the authentic essence of this beloved dish.

bucket of freshly caught littleneck clams long island ny

Soak Those Clams

To ensure your clams are free from any sand, it’s important to give them a proper soaking before cooking. The soaking process helps the clams release any sand or sediment they may have absorbed:

Fill a large bowl or sink with cold water.
Place the clams in the water, ensuring they are fully submerged.
Add a generous amount of salt to the water (about ¼ cup per quart of water). The salt helps the clams expel any sand or debris.
Let the clams soak for at least 20 minutes, but preferably up to 1 hour. During this time, the clams will filter the water and release any sand or sediment.
Gently swish the clams around in the water every few minutes to help dislodge any trapped sand particles.
Carefully lift the clams from the water, being cautious not to disturb the settled sand at the bottom.
Rinse them under cold running water in a large colander to remove any remaining grit.

How to Make Baked Stuffed Clams

Boil the clams in a large stockpot until they open.
Remove the clams from their shell with a small knife once they are cool.
Finely chopped them and combine them with breadcrumbs, VERY FINELY diced shallots (or onions), bell peppers, Parmesan cheese, chopped parsley, melted butter, minced garlic, lemon juice, olive oil, salt, and pepper.
Generously fill each clam shell with this mixture, creating a delicious mound of breadcrumbs and chopped clams.
Bake the stuffed clams in the oven until the breadcrumbs turn golden brown and crispy.

Long Island stuffed clams are not just incredibly tasty, but they also represent the coastal charm and flavors that make this place I call home so special. Whether you have fond memories of enjoying them as a kid or you’re discovering them for the first time, baked clams are summer on a shell.

What to Pair with Stuffed Clams

These are some great pairings if you’re looking to create an epic seafood feast!

Bisque: Whether you choose to indulge in our Seafood Crab Bisque or our very popular New England Clam Chowder, you can’t go wrong.
Grilled Shrimp Skewers: Marinated in a flavorful blend of herbs, spices, and lemon juice, grilled shrimp skewers make a fantastic companion to stuffed clams. The smoky char and succulent shrimp create a delightful combination of flavors.
Buttery Garlic Baked Scallops: Delicate and buttery, scallops make an elegant addition to your seafood spread.
Jumbo Maryland Crabcakes:
Healthy Grilled Salmon: A beautifully grilled salmon fillet topped with mango salsa to bring a vibrant element to the table. The light and flaky salmon pairs wonderfully with the stuffed clams.
Grilled Shrimp Tacos: For a fun and casual option, grill shrimp tacos. Top them with shredded cabbage, salsa, and zesty lime crema for flavorful accompaniments to the stuffed clams.

BREADED BAKED STUFFED CLAMS
Like this recipe? Pin it to your SEAFOOD board!

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook and Pinterest!

Long Island Breaded Baked Stuffed Clam Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Ingredients

Scale

12 Large clams (quahogs or littlenecks)
1 Cup Seasoned breadcrumbs
¼ Cup Red pepper, Green pepper and Shallot (combined, extreme fine dice)
¼ Cup Fresh Parmesan cheese
2 Tbsp. Chopped Fresh parsley
2 Tbsp. Melted Butter
2 Cloves Garlic, minced
2 Tbsp. Lemon juice
2 Tbsp. Olive oil
Salt and pepper to taste
Lemon wedges, for serving

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 425°F (220°C).
Scrub the clams thoroughly to remove any dirt or sand. Place them in a large pot with enough water to cover them, and bring the water to a boil. Cook the clams for about 5 minutes, until their shells open. Discard any clams that do not open. Remove the clams from the pot and let them cool.
Once the clams are cool enough to handle, remove the meat from the shells. Chop the clam meat finely and set aside. Rinse the shells clean.
In a bowl, combine the breadcrumbs, onions and peppers, grated Parmesan cheese, chopped parsley, melted butter, minced garlic, lemon juice, olive oil, salt, and pepper. Mix well until the ingredients are evenly combined.
Take each clam shell and fill it with the chopped clam meat mixture. Press the mixture firmly into the shell, creating a mound. Repeat with the remaining shells and filling.
Arrange the stuffed clam shells on a baking sheet. Bake in the preheated oven for about 15 minutes, or until the breadcrumbs turn golden brown and crispy.
Remove from the oven and let the stuffed clams cool slightly before serving. Serve with lemon wedges for squeezing over the top.