Description
This baked stuffed clams recipe features fresh clams filled with a flavorful mixture of aromatic shallots and garlic, crispy panko breadcrumbs, pistachios, sumac, and saffron, all baked until golden brown and bubbling. It offers a unique twist on a classic dish, perfect for a family-friendly meal.
Ingredients
- 24 littleneck or cherrystone clams, scrubbed clean
- 0.5 cup vegetable broth
- 0.25 cup extra virgin olive oil, plus more for drizzling
- 1 large shallot (about 2 oz), finely minced
- 3 cloves garlic (about 0.5 oz), minced
- 1.5 cups panko breadcrumbs
- 0.25 teaspoon saffron threads, gently crushed
- 0.5 cup unsalted pistachios, shelled, roughly chopped
- 2 teaspoons sumac
- 0.5 cup fresh flat-leaf parsley, finely chopped
- 0.25 cup fresh dill, finely chopped, plus extra for garnish
- 1 lemon, zested and juiced, plus extra zest for garnish
- 0.5 teaspoon red pepper flakes (optional)
- 0.25 cup unsalted butter, melted
- 0.5 teaspoon sea salt
- 0.25 teaspoon freshly ground black pepper
Instructions
- Preheat Oven and Prep Pan: Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper.
- Steam Clams: In a large pot with a tight-fitting lid, combine scrubbed clams and vegetable broth. Cook over high heat for 5-7 minutes until the clams open. Discard any unopened clams. Carefully remove clams, reserving the cooking liquid, and let them cool slightly.
- Prepare Clam Meat and Shells: Once cool enough to handle, remove the clam meat and finely chop it. Thoroughly rinse and dry 24 clam half-shells.
- Sauté Aromatics: Heat 0.25 cup (60 ml) olive oil in a large skillet over medium heat. Add the minced shallot and cook until softened and translucent, about 3-4 minutes. Add minced garlic and red pepper flakes (if using), cooking for another minute until fragrant. Remove from heat.
- Create Saffron Stuffing: In a large bowl, combine the chopped clam meat, sautéed aromatics, panko breadcrumbs, crushed saffron, chopped parsley, half the dill, lemon juice, sea salt, and black pepper. Stir well. Add 0.25 cup (60 ml) reserved clam liquid to moisten; add more if needed until the stuffing holds together but isn’t soggy.
- Stuff and Arrange Clams: Spoon the mixture generously into the cleaned clam half-shells, mounding it slightly. Arrange them neatly on your prepared baking sheet.
- Add Pistachio-Sumac Topping: In a small bowl, combine chopped pistachios and sumac. Sprinkle this mixture evenly over the top of each stuffed clam.
- Bake to Perfection: Drizzle melted butter over the tops of the clams. Bake for 18-22 minutes until golden brown and bubbling, and the pistachio crunch is lightly toasted.
- Plate and Garnish: Transfer the baked clams to a platter. Immediately scatter remaining fresh dill and lemon zest, then drizzle lightly with extra virgin olive oil.
Notes
For a healthier twist, use whole wheat breadcrumbs. Cooked clams store well in the fridge for 2-3 days. Avoid overcooking clams to prevent rubberiness. Ensure filling is moist and well-seasoned before stuffing; a taste test is recommended. Stuffing can be prepared a day ahead and stored covered in the fridge.
- Prep Time: 41 minutes
- Cook Time: 29 minutes
- Category: Main Course
- Method: Baking, Steaming
- Cuisine: Mediterranean
Nutrition
- Serving Size: 3 clams
- Calories: 230 calories
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 40 mg
Keywords: baked stuffed clams, seafood appetizer, family meal, easy dinner, saffron, pistachios, sumac, Mediterranean, make ahead, clam recipe