Super Stuffie Recipe

Prepare and shuck clams

Preheat oven to 200°C (400°F). Clean clams under running water with a stiff brush. Steam clams in a covered pot with 1/2 cup water until just open (about 5–7 minutes). Remove clams to a bowl, reserve steaming liquid. When cool enough to handle, remove clam meat, chop finely, and reserve both the meat and the empty shells (keep large halves for stuffing). Strain and reserve the clam steam liquid for chowder.

Make stuffing

In a skillet over medium heat, melt 4 tbs butter with 2 tbs olive oil. Add 1 cup diced onion and 1 cup diced celery and sweat until softened and translucent, about 6–8 minutes. Add 2 tsp minced garlic and cook 30 seconds until fragrant. Stir in 1 cup chopped clam meat and cook 1–2 minutes to warm. Remove pan from heat and mix in 2 cups fresh breadcrumbs, 1 tbsp chopped parsley, 1 tsp lemon zest, 1 tbsp grated Parmesan, 1 tsp Worcestershire sauce, 1/2 tsp hot sauce (if using), 1/2 tsp black pepper, 1/2 tsp salt, and 1 beaten egg. Taste and adjust seasoning. The mixture should hold together—if too dry, add 1–2 tbs reserved clam liquid; if too wet, add a few tablespoons of breadcrumbs.

Assemble clams

Arrange reserved clam shells in a baking dish to stabilize (use crumpled foil if needed). Fill each shell with approximately 2–3 tbs of the stuffing mixture, mounding slightly. Drizzle a little olive oil or melted butter (about 1/2 tsp) on each stuffed clam and sprinkle a pinch of extra Parmesan or breadcrumbs on top for browning.

Bake clams

Bake in the preheated 200°C (400°F) oven for 12–15 minutes, or until the tops are golden and the stuffing is set. Remove from oven and keep warm while you finish the chowder.

Render bacon and aromatics

While clams bake (or in a separate pan), place diced bacon in a medium saucepan over medium heat and cook until fat renders and bacon is crisp, about 6–8 minutes. Remove most of the bacon bits to a paper towel, leaving about 1 tbs fat in the pan. Add 2 tbs butter to the pan if needed. Add 1/2 cup diced onion and 1/2 cup diced celery and sweat until softened, about 4–5 minutes. Add 1 tsp minced garlic and cook 30 seconds.

Make roux and add liquids

Sprinkle 3 tsp all-purpose flour over the softened vegetables and stir to coat; cook 1–2 minutes to remove raw flour taste. Gradually whisk in 250 ml cold clam juice (or fish stock) until smooth, then add 250 ml whole milk and 120 ml heavy cream. Bring to a gentle simmer, stirring frequently so the mixture thickens and does not scorch.

Cook potatoes and finish chowder

Add 1 cup diced potatoes, 1 tsp thyme, 1 bay leaf, 0.75 tsp salt and 0.25 tsp black pepper. Simmer until potatoes are tender, about 10–12 minutes. Stir in 1 cup chopped clam meat and simmer 2–3 minutes just to heat through (overcooking clams makes them rubbery). Remove bay leaf and adjust seasoning to taste. Stir in reserved bacon bits and 1 tsp chopped parsley.

Blend if desired

If you prefer a slightly creamier, scoopable chowder, remove about 1/3 of the chowder and pulse briefly in a blender (or use an immersion blender) then return to the pot and stir to combine for body and silkiness. Keep chowder warm on very low heat until plating.

Place 3–4 baked stuffed clams on each warm plate (depending on shell size). Using a large spoon or small ladle, place a generous scoop (about 1/3 cup) of warm clam chowder on top of each stuffed clam, letting some chowder drizzle onto the surrounding plate.

Garnish with a sprinkle of chopped parsley, a few chives if desired, and a lemon wedge. Serve immediately so the chowder stays hot and the stuffing remains crisp on top.