New England style stuffed clams are a delicious appetizer made with steamed clams & seasoned buttered breadcrumbs, baked until crisp on top but moist within.
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One of the great things for me about having lived in a few different places, and traveling, is trying different foods and in particular the regional specialties. Sometimes they are everywhere, sometimes they take a little more hunting down or you just don't notice them at first.
They can often be fairly simple, humble dishes using local produce to show it off at it's best. Other times they are dishes that suit the climate perfectly, whether that's something warm and hearty or light and refreshing.
Having lived in the Boston area for a few years now we've managed to try a good number of the regional foods, many of them a few times. New England style stuffed clams are a regional dish that I wasn't aware of before we moved here but it's one we've grown to love.
However I had never made them myself for a while. And once I did, I knew I'd need to make them again soon.
New England style stuffed clams are very common at festivals and events in the area and are a staple in summer 'clam shacks' alongside lobster rolls, battered seafood and chowder. Sometimes they are called stuffed quahogs, after the name of one of the most common types of clam they are made from.
One of our local fish markets has a restaurant where we've had them but I've also memorably enjoyed them at the cranberry festival we've been to in Cape Cod a couple times alongside one of the tastiest seafood bisques I've had (one to re-create another day!).
What are New England-style stuffed clams?
New England style stuffed clams are essentially large clams steamed, the meat removed and diced then mixed with a mixture of buttered breadcrumbs, onion, garlic and parsley.
There's usually a bit of additional flavor from some lemon juice and a little paprika or cayenne pepper and some have red pepper mixed in. The mixture is then stuffed back into a half shell from the clams and baked until brown and slightly crisp.
They are similar to, but not the same as clams casino. Those also include breadcrumbs and pepper, but they also have bacon and some other flavorings. Both are good, but I'm personally a big fan of the flavors in these.
Variations on stuffed clams
The texture of the stuffing can vary from very smooth to a little chunky. Probably unsurprisingly, many commercial versions are a bit heavier on the breadcrumbs than I have made here, but the flavors are essentially the same.
I've made them slightly chunky as I like to be able to notice the clams in there and alongside less breadcrumbs, you get lots of delicious flavor coming through.
What type of clam should you use?
The most common type of clams to use are quahogs or cherrystone but I think any large clam would be fine. Smaller ones won't have enough meat compared to the size of the shell, plus the larger amount of filling keeps it more moist inside. They could work, but definitely try to get large clams.
New England style stuffed clams are something I always associate with enjoying outdoors on a nice day but they really work anytime. They are especially good as an appetizer or alongside other foods to make up a lunch or dinner. However you have them is up to you, but do give them a try as they are truly delicious. They're a New England treat that should be enjoyed wherever you are.
Like seafood finger food? Try these!
- Hot phyllo crab cups
- Baked mussels
- Oysters Rockefeller
- Scallop and chorizo stacks
- Plus get more ideas in the appetizer recipes archives.
New England style stuffed clams
Ingredients
- 8 clams large, quahogs or cherrystone
- 3 tablespoon unsalted butter 45g
- ½ onion
- 1 clove garlic large (2 small)
- ¼ red pepper
- 1 cup fresh breadcrumbs 30g
- 2 tablespoon fresh parsley finely chopped
- 1 tablespoon lemon juice
- ¼ cup parmesan 10g, finely grated
- ⅛ teaspoon cayenne pepper (to taste - I used ¼tsp and you can tell it's there; you can use paprika if you prefer it not to have the heat)
Instructions
- Preheat the oven to 350F/175C.
- Rinse the clams of any grit then steam clams in around 1in/23cm boiling water until they open up, around 8-10min. Remove them from the water (save some of it), allow the clams to cool then take them off the shell - if a bit gets stuck don't worry about it, that's the 'foot' that's not as tender to eat. Dice up the clam meat relatively small. Split the shells open and keep 8 of the best for stuffing. NB if clams don't open on steaming, don't use them, this means they were already dead.
- While the clams are cooking, finely dice the onion and pepper and mince the garlic.
- Warm the butter in a skillet/frying pan and soften the onion in the butter for a minute or two. Then add the garlic and pepper and cook another minute before adding the breadcrumbs.
- Cook the crumbs a minute before adding everything else (parsley, lemon juice, parmesan, cayenne pepper (or paprika) and diced clams). Mix well. Add a tablespoon or two of the water from cooking the clams so that the mixture holds together fairly well.
- Divide the mixture between the 8 shells you held back and press it so it holds together. Put them in a baking dish and bake for approx 20 minutes until they gently brown on top.
Video
Nutrition
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See more regional specialties:
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Remember to pin for later!
Bruce
I dig my own clams on The Cape so I quadruple this delicious recipe. I've tried others, but I like this one the best. I have plenty to share when I make them, and everyone raves about them. Thanks for coming up with something so good. I actually just made a batch, that's why I'm on the website. Don't try to change this recipe.......just make it!
Caroline's Cooking
So glad to hear you have found this a favorite (and how great to have your own clams - I'm jealous!)
Stephanie Hoffman
My grandmother made these when I was a young girl she would buy the ckams already shucked and the seafood place would give her the shelks she would clean them good let them dry she would mix chopped ckams minced onion chopped hard build peeled eggs minced celery toasted bread cubes eggs chopped parsley a little old bay not much a little hot sauce melted butter mix all together add bread crumbs if needed to hold together fill shelks dot with butter and bake
Caroline's Cooking
Sounds like you have lots of nice memories of them. There are certainly many variations in things like these - one of the joys of those handed-down recipes! They are certainly easy to adapt here and there to taste, too.
Mimi
Here in southern New England we add Portuguese Chourico to our “stuffies”. Delicious!
Caroline's Cooking
Yes, I think I've had them like that as well - a nice added flavor, though they are great either way.
Susan M Smith
Is it okay to reuse the clam shells as I want to make these with canned minces clams as I'm not able to get fresh claims where I'm located? I bought some already stuffed clams and thought I could save the shells and make my own using your recipe (which sounds AMAZING!).
Caroline's Cooking
As long as you clean the shells well and they are not chipped at all (at least on the inside, as if they were you could get bits of shell in as you eat) then yes think should be fine to re-use them. Enjoy!
Sean Curry
I had no red pepper so I substituted half a jalapeno and used paprika to top it instead of cayenne so it was not too hot. I also used pecorino romano in the stuffing and shredded fresh parmesan to top them before baking. It was a huge hit!!
Caroline's Cooking
Glad to hear you enjoyed, and sound look good swaps/addition!
Monica
Wow! You did an incredible job with this recipe! It’s delicious! My entire family loved it. Thanks so much for sharing!
Caroline's Cooking
Great, glad all enjoyed!
Lisa
Hi Caroline,
i love fresh seafood and these looks so yummy 🙂
Lisa
Caroline's Cooking
Thanks Lisa, I agree seafood is great and this is a delicious way to enjoy it.
Frugal Hausfrau
So interesting and colorful! I loved learning about your new england version! Thanks for linking up with us on Throwback Thursday!
Mollie
Caroline's Cooking
Thanks Mollie, they're really tasty too.
Maria
Can't wait to try these as an appetizer... they look great! Thanks for sharing 🙂
Caroline's Cooking
Thanks Maria, I hope you enjoy them as much as we did.
Anne
Yum! I love stuffed clams-I'm not too far from new England (NJ) and I vacation there a lot - love the seasfood when I visit!
Caroline's Cooking
Thanks Anne, I agree the seafood here is great - good for me who was used to good seafood before, not sure I'd have coped without it!
Monica
These are gorgeous! I prefer clams to the oysters that are so popular here. Next time the guys bring in a bucket I'm going to try your recipe!
Caroline's Cooking
Thanks Monica, I hope you enjoy them!
Sara
I love that you use less breadcrumbs and more chunks! That's how they should be (in my opinion) Yours look so classy and delicious!! Beautiful recipe!
Caroline's Cooking
Thanks Sara, and glad you agree more clam, less breadcrumb is the way to go!
Barrie
These look great! I like how they aren't all bready, and have the focus on the great clam flavor!
Caroline's Cooking
Thanks Barrie, indeed it's great to have lots of lovely clam flavor rather than just buttery breadcrumbs and that's definitely the case with these.
Renee @ReneesKitchenAdventures
Yummy! I love clams and always look forward to the fall when we have clam bakes around here. These are so colorful and I'm sure absolutely delish!
Caroline's Cooking
Thanks Renee, I need to have a proper clam bake some time, but these are a lovely way to enjoy them as well.
Christie
Stuffed clams are SO GOOD!! And I'm a picky seafood eater. They're just so tender when cooked right.
Caroline's Cooking
Thanks Christie, so true they're great when cooked well (and fresh!)
Teri@The Freshman Cook
These look amazing, and so full of great flavors! Can't wait to try these!
Caroline's Cooking
Thanks Teri, I hope you enjoy them!
Michelle
These sound really delicious. I'll have to give them a try. Sounds like a great shared plate.
Caroline's Cooking
Thanks Michelle, yes they are great as part of a mix of appetizers, particularly other seafood dishes.
Gemma Fetterusso
These look really colorful aand sound amazing. Wanted to do larger chopped clams this Christmas Eve as opposed to my usual whole baked little necks. Glad I found the recipe, it will make a great addition to the feast of the 7 fishes this year!
Caroline's Cooking
It should fit in perfectly - hope you enjoy!
Stacy
Those are beautiful, Caroline! I can picture them being passed around at a fancy party. Very impressive!
Caroline's Cooking
Thanks Stacy, funnily I don't think of them as dinner party food really since we've had them at festivals etc but now you say it I'm sure they would be great!
Sarah | Curious Cuisiniere
With all the time I've spent in New England, I don't think I've ever had stuffed clams. But, our grocery store has some huge clams that I've had my eye on. Now I know what to do with them!
Caroline's Cooking
Thanks Sarah. Indeed, hope you enjoy them, they're definitely a tasty way to have clams!
Carlee
Yum! I love stuffed clams, but have never made them at home. I am going to have to give this a try!
Caroline's Cooking
Thanks Carlee, I hope you enjoy this version!
Deanna
I have several friends that would love this at my next dinner party!!!
Caroline's Cooking
Thanks Deanna, I hope they're a hit for you!