Stuffed Clams

Makes 12 Stuffed Clams


  • 2 cups French or Portuguese bread, diced and toasted
  • 4 cups water
  • 2 cups white wine + ¼ cup for finishing the bread crumbs
  • 6 cherrystone clams/large quahogs, rinsed and scrubbed
  • 8 tbsp butter
  • 1-2 tsp garlic, minced
  • ⅛ cup Cubanele, Anaheim or green bell pepper, minced
  • ¾ cup onion, minced
  • ½ cup celery, minced
  • ½ cup chorizo, diced
  • 2 cups white cornbread, diced and toasted
  • Panko bread crumbs in case you need extra bread crumbs to bind the stuffing (optional)
  • ¼ cup parsley, chiffonade
  • ¼ cup scallions, chiffonade
  • 1 tbsp smoked paprika (and a bit extra for garnish)
  • 1 package Thai chilis (for garnish)
  • 3 lemons, cut into wedges, for garnish


Preheat oven to 350°F

Prepare Stuffing

  1. Toast the bread crumbs for 20-30 minutes or until crisp
  2. in a saucepot over high heat add water, white wine and clams
  3. Steam until clams open up, removing each one as they open. Remove the clam meat from shells and chop into small pieces. Save shells and set aside
  4. Strain the cooking liquid through cheesecloth and reserve
  5. In a large skillet heat butter. Add onions, celery, garlic and chorizo. Cook over low heat 5-10 minutes or until the vegetables are tender
  6. Add clams, scallions, parsley and paprika to the skillet. Mix thoroughly then remove from heat
  7. Add toasted bread cubes to the mixture along with reserved clam broth and a splash of white wine. Toss well and adjust seasoning to taste. Allow mixture to sit and absorb liquid
  8. Use a large soup spoon to place stuffing into eack clam shell
  9. Bake in oven for 30 minute

For Clams Shells

  1. Pour a layer of kosher salt on a baking sheet to stabilize the clams and help cook them from underneath

Plate and Serve


  1. Dip lemon wedges in paprika
  2. Plate the clams and garnish with lemon wedges and Thai chilies