Baked Clams Recipe

Purge clams: Rinse clams under cold running water to remove surface grit. In a large bowl, dissolve 2 tbs coarse sea salt in 4 cups ice water. Submerge clams and refrigerate for 20–30 minutes to purge sand. Drain and rinse again.

Shuck clams: Set up a bowl to catch clam liquor (juice). Using a clam knife or small sturdy knife, open each clam over the bowl to catch its liquor. Remove top shell and loosen meat from bottom shell, leaving the meat in the bottom shell. Reserve clam meat and any liquor in separate bowls. Discard any clams that do not open or smell off.

Chop clam meat: Finely chop reserved clam meat to make about 1 cup chopped. Reserve 24 bottom shells (with meat removed) and reserve any large shell fragments for plating if desired.

Sauté aromatics

Preheat oven to 425°F (220°C). In a medium skillet over medium heat, melt 4 tbs butter with 1 tbs olive oil. Add 1 minced shallot, 2 minced garlic cloves and 1 diced celery stalk. Sauté, stirring, until softened and translucent, about 3–4 minutes, but do not brown.

Deglaze and combine: Add 1/4 cup dry white wine to the skillet and simmer 1–2 minutes to reduce slightly. Add the chopped clam meat and 1 tbs fresh parsley; stir just to warm the clam meat (30–45 seconds) and combine flavors.

Mix with dry components: Transfer the skillet contents to a mixing bowl. Add 3 cups fresh breadcrumbs, 1/2 cup grated Parmesan, 1 tsp lemon zest, 1 tbs lemon juice, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp hot sauce. Stir thoroughly to combine. If mixture feels dry, add up to 1–2 tbs reserved clam liquor or additional melted butter to reach a moist but scoopable consistency.

Taste and adjust: Taste a small pinch (warm mixture) and adjust salt, pepper, lemon or hot sauce as needed. Let stuffing cool slightly so it will hold shape when stuffed into shells.

Make sauce base: In a small saucepan over medium heat, melt 2 tbs butter. Add 1 minced shallot and cook 2 minutes until softened. Pour in 1/2 cup dry white wine and 1/2 cup clam juice, bring to a simmer and reduce by about one-third, 4–6 minutes.

Finish sauce: Turn heat to low. Stir in 2 tbs fresh lemon juice. Whisk in the 2 tbs cold cubed butter one cube at a time to slightly thicken and gloss the sauce. Season with a pinch of salt and a grind of black pepper. Stir in 1 tbs chopped parsley. Keep warm until assembly.

Prepare baking sheet: Arrange clam bottoms in a shallow baking dish or rimmed baking sheet. If shells tip, nestle them in a bed of coarse salt or crumpled foil to keep level.

Stuff clams: Mound about 1 to 1-1/2 tablespoons of the stuffing on each clam bottom (enough to form a compact mound that sits atop the meat). Lightly press so stuffing adheres. Sprinkle a little extra 1/2 cup breadcrumbs over the stuffed clams for a crisp top and very lightly drizzle or spray with 1 tbs olive oil.

Apply sauce: Spoon a small amount (about 1 tsp) of the lemon-white wine sauce around each shell (not drowning the stuffing) so the bottoms are moistened and will steam a little while baking. Reserve remaining sauce to spoon over hot clams when served.

Bake: Place baking dish in preheated 425°F (220°C) oven and bake until the stuffing is golden brown on top and heated through, 10–12 minutes. If you want extra color, finish with 1–2 minutes under the broiler—watch closely to avoid burning.

Finish: Remove from oven and immediately spoon a little of the reserved warm sauce over each baked clam. Sprinkle with additional chopped parsley and serve with lemon wedges.

Serve hot: Arrange baked clams on a platter. Offer extra lemon wedges and any remaining lemon-white wine sauce on the side. Recommend serving immediately so the topping remains crisp.