Baked Stuffed Clams Recipe

Prepare and shuck clams

Scrub the clam shells under cold running water to remove grit. In a large pot, bring 2 cups of water to a simmer, add the clams, cover, and steam just until they open (about 5–7 minutes). Discard any clams that do not open. Remove the top shell, keeping the clam meat attached to the bottom shell. Reserve the cooking liquid and strain it through a fine sieve to remove grit; set aside 1/4 cup for the stuffing and save remainder for another use.

Cook aromatics

In a skillet over medium heat, melt 2 tablespoons of butter. Add the minced shallots, diced red and green peppers, and cook, stirring, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant. Transfer the mixture to a large mixing bowl to cool slightly.

Toast panko

In the same skillet, add the remaining 2 tablespoons butter and 2 cups of the panko breadcrumbs. Toast over medium heat, stirring frequently, until golden and crisp, about 3–4 minutes. Remove from heat and add the toasted panko to the bowl with the aromatics. Reserve 1 cup of toasted panko for topping if you prefer an extra crunchy finish.

Combine stuffing ingredients

To the bowl with aromatics and panko, add the lump crabmeat, finely chopped crisp bacon, remaining 1 cup panko (if not reserving), 1/2 cup grated Parmesan, chopped parsley, lemon zest, lemon juice, Dijon, Worcestershire, Old Bay, salt, and black pepper. Add up to 1/4 cup of the reserved clam cooking liquid (start with 1–2 tablespoons) to moisten — the stuffing should hold together when pressed but not be soggy. Gently fold the mixture to combine, taking care not to break up the crab lumps.

Adjust texture and seasoning

Taste a small amount of the mixture (where safe) for seasoning and adjust with a pinch more salt, pepper, or lemon juice as needed. If the stuffing is too dry, add another tablespoon of reserved clam liquid or melted butter; if too wet, fold in more panko (up to 1/2 cup).

Preheat oven and arrange clams

Preheat the oven to 400°F (200°C). Arrange the bottom shells on a baking sheet or in a shallow baking pan so they sit level; use a layer of coarse salt or crumpled foil to stabilize shells if necessary. Place one clam meat in each shell (trim if needed so it sits flat).

Fill shells

Mound about 1 to 1 1/2 tablespoons of the stuffing onto each clam, pressing lightly so it adheres. Sprinkle the reserved toasted panko (about 1 cup) evenly over the tops for extra crispness and finish with a light dusting of the remaining Parmesan.

Bake

Drizzle the clams lightly with the 2 tablespoons melted butter. Bake in the preheated oven until the tops are golden brown and the filling is heated through, about 12–14 minutes (watch closely so the crumbs do not burn).

Finish and serve

Remove from oven and let rest 2 minutes. Garnish with the tablespoon of chopped fresh parsley and serve immediately with lemon wedges on the side for squeezing over the clams.