Entree: United States – Connecticut, New England – Stuffed Clams

Serving Size: 4

Approximate Time

Prep 40 min

Cook 55 min

Total 1 hr 35 min

Ingredients

- 16 large quahog clams (hard clams), approx. 3 lb (1,350 g) in shell, yielding about 1 lb (450 g) chopped clam meat
- 4 slices bacon, approx. 4 oz (115 g), diced
- 1 small yellow onion, finely chopped, about 4 oz (115 g)
- 2 stalks celery, finely chopped, about 3 oz (85 g)
- 3 cloves garlic, minced (about 9 g)
- 4 tbsp (57 g) unsalted butter
- 1/4 cup (60 ml) dry white wine
- 1 1/2 cups (150 g) fresh breadcrumbs (from day-old white/brioche bread)
- 1/2 cup (50 g) grated Parmesan cheese
- 1/4 cup (15 g) finely chopped fresh parsley
- 1 tsp (5 g) fresh lemon zest
- 1 tbsp (15 ml) fresh lemon juice
- 1/2 tsp (2 g) crushed red pepper flakes (optional)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil, divided
- 1 tbsp (15 g) unsalted butter, softened, for finishing

For roasted new potatoes (side)
- 1 lb (454 g) new potatoes or small fingerlings, halved
- 2 tbsp (30 ml) olive oil
- 1 tsp (1 g) fresh rosemary, chopped (or 1/2 tsp dried)
- 1/2 tsp (2 g) kosher salt
- 1/4 tsp (1 g) black pepper

For sautéed greens (side)
- 8 oz (225 g) baby spinach or chopped kale
- 1 tbsp (15 ml) olive oil
- 1 clove garlic, thinly sliced
- 1/4 tsp (1 g) kosher salt
- Juice of 1/2 lemon (about 1 tbsp / 15 ml)

Instructions

Short Description:
Baked Connecticut-style stuffed clams (quahogs) filled with a savory mixture of chopped clam meat, breadcrumbs, herbs, bacon, and Parmesan, served with roasted new potatoes and sautéed greens for a complete New England main course.

Regional Notes:
This Connecticut/New England version uses large hard clams (quahogs) and a breadcrumb-heavy stuffing with local butter, onion, celery, parsley, and often bacon for richness. It is baked in the cleaned clam shells until golden; compared with other regions it emphasizes substantial crumbs and butter rather than a seafood-only mousse or cream filling.

1. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil.
2. Clean the clam shells: scrub shells under cold running water and set on the baking sheet with the cup side down to catch juices. Steam clams just until they open: place clams in a large pot with 1/2 cup (120 ml) water, cover, and steam over medium-high heat 4–6 minutes, shaking the pot once. Remove opened clams to cool; discard any that do not open.
3. Remove clam meat from shells, reserving shells for stuffing. Strain and reserve any clam liquor (juices) through a fine sieve into a bowl; chop clams coarsely and measure about 1 lb (450 g) chopped clam meat.
4. While clams cool, roast the potatoes: toss halved potatoes with 2 tbsp (30 ml) olive oil, rosemary, 1/2 tsp (2 g) salt, and 1/4 tsp (1 g) pepper on a second baking sheet. Roast in the oven for 25–30 minutes, turning once, until golden and tender.
5. Cook bacon in a medium skillet over medium heat until crisp, about 6–8 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate; reserve 1 tbsp (15 ml) bacon fat in skillet (add olive oil if needed to reach 1 tbsp).
6. In the same skillet with reserved fat, add 4 tbsp (57 g) butter. Add chopped onion and celery and cook over medium heat until softened and translucent, about 5–7 minutes. Add garlic and cook 30 seconds until fragrant.
7. Pour in 1/4 cup (60 ml) white wine and simmer 1–2 minutes to reduce slightly, scraping up browned bits. Stir in reserved clam liquor (up to 2 tbsp / 30 ml) if desired for extra briny flavor.
8. Transfer onion-celery mixture to a large bowl. Add chopped clam meat, cooked bacon (crumble half into the stuffing and reserve half for garnish), breadcrumbs, Parmesan, parsley, lemon zest, lemon juice, crushed red pepper flakes (if using), 1 tsp (5 g) salt, and 1/2 tsp (2 g) black pepper. Mix until combined; the mixture should hold together when pressed—add a tablespoon or two of water or additional breadcrumbs as needed.
9. Fill each reserved clam shell with about 2–3 tbsp (30–45 ml) stuffing (adjust so all stuffing is used). Place stuffed shells on the prepared baking sheet. Dot each with a small piece of the 1 tbsp (15 g) butter and sprinkle remaining crumbled bacon and a little extra Parmesan over the tops.
10. Bake stuffed clams in the 400°F (200°C) oven until tops are golden and crisp, about 12–18 minutes.
11. While clams bake, wilt the greens: heat 1 tbsp (15 ml) olive oil in a large skillet over medium-high heat. Add sliced garlic and cook 30 seconds until fragrant. Add spinach or kale and 1/4 tsp (1 g) salt and toss until just wilted (spinach) or tender (kale), about 2–4 minutes. Finish with juice of 1/2 lemon.
12. Remove potatoes from oven and keep warm. When clams are done, remove from oven and let rest 2 minutes.
13. To serve, arrange a portion of roasted potatoes and a mound of sautéed greens on each plate and place 4 stuffed clams per person (or 3–4 depending on size) alongside. Spoon any pan juices over potatoes or clams and garnish with extra chopped parsley and lemon wedges.
14. Leftovers: refrigerate covered for up to 2 days; reheat gently in a 350°F (175°C) oven until warmed through.