New England style stuffed clams

Name: New England style stuffed clams
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 8 clams (large, quahogs or cherrystone); 3 tbsp unsalted butter (45g); 1/2 onion; 1 clove garlic (large (2 small)); 1/4 red pepper; 1 cup fresh breadcrumbs (30g); 2 tbsp fresh parsley (finely chopped); 1 tbsp lemon juice; 1/4 cup parmesan (10g, finely grated); 1/8 tsp cayenne pepper ((to taste - I used 1/4tsp and you can tell it's there; you can use paprika if you prefer it not to have the heat))

April 24, 2016 by Caroline's Cooking 49 Comments

New England style stuffed clams are a delicious appetizer made with steamed clams & seasoned buttered breadcrumbs, baked until crisp on top but moist inside.

This post may contain affiliate links, where we earn from qualifying purchases. See more details in the policy page.

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, until now. And now I know I’ll have 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.

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 to really work, I think, though if that’s all you can find let me know how they work out.

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
Oysters Rockefeller
Scallop and chorizo stacks
Plus get more ideas in the appetizer recipes archives.

New England-style stuffed clams - a delicious seafood appetizer

Print Recipe

5 from 6 votes