Stuffed Clams (stuffies) Recipe

Shuck and reserve liquor

Scrub clams under cold running water to remove grit. Place clams in a large pot with about 1/2 cup water and a tight-fitting lid; steam over medium-high heat just until shells open, about 5–7 minutes. Remove clams as they open and transfer to a bowl to cool. Reserve the cooking liquid (clam liquor), strain through a fine mesh sieve into a measuring cup, and chill if not using immediately.

When clams are cool enough to handle, remove the top shell and gently detach the clam meat from the bottom shell. Chop clam meat coarsely and set aside in a bowl. Keep the bottom shells for stuffing; if you need to, wipe them dry and brush interior lightly with olive oil or melted butter to prevent sticking.

Cook aromatics and chourico

Preheat oven to 375°F (190°C). In a large skillet over medium heat, melt the butter with the olive oil. Add the diced onion and red bell pepper and sauté until soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Add the diced chourico and cook until browned and most fat is rendered, about 4–5 minutes, stirring to break it up.

Combine filling

Transfer the cooked onion/pepper/chourico mixture to a large mixing bowl. Add the chopped clam meat, chopped parsley, grated Parmesan, white breadcrumbs, lemon zest, lemon juice, Worcestershire sauce, hot sauce (if using), salt, and black pepper. Pour in 1/4 cup of the reserved clam liquor to moisten (add more, up to 1/2 cup total, only if mixture feels dry). Add the beaten egg and mix thoroughly until well combined. Taste and adjust seasoning.

Adjust texture

If the mixture seems too loose to mound, add up to 1/4 cup more fresh breadcrumbs. If it feels too dry, add an additional tablespoon or two of clam liquor or olive oil. The final texture should hold together when pressed but not be overly wet.

Stuff shells

Arrange the bottom clam shells in a baking pan (a 9x13 works well) so they sit level. Using a small spoon, mound about 1 to 1 1/2 tablespoons of the filling into each shell, pressing gently to compact and form a slightly rounded top. Fill remaining shells until all filling is used.

Top and finish

Mix the panko breadcrumbs with the remaining 2 tablespoons melted butter or olive oil and a tablespoon of grated Parmesan. Sprinkle a small amount of the panko mixture over each stuffed clam to form a crisp topping. Lightly brush the exposed edges of the shells with olive oil or melted butter to encourage browning.

Bake

Bake in the preheated 375°F (190°C) oven until the tops are golden brown and the filling is heated through, about 12–15 minutes. For a more deeply browned top, switch the oven to broil for 1–2 minutes at the end—watch closely to prevent burning.

Rest and serve

Remove from oven and let rest 2–3 minutes. Garnish with chopped parsley and serve with lemon wedges on the side.