Appetizer: United States – New York (Mid-Atlantic United States) – Stuffed Clams

Serving Size: 6

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 24 littleneck clams, approx. 3 lb (1.36 kg) whole; yields about 1 lb (450 g) clam meat
- 6 slices bacon, approx. 6 oz (170 g), diced
- 3 tbsp (45 ml) olive oil
- 4 tbsp (56 g) unsalted butter, divided
- 1 small yellow onion, finely diced, about 3 oz (85 g)
- 3 cloves garlic, minced (about 9 g)
- 1/4 cup (60 ml) dry white wine
- 1 1/2 cups (150 g) fresh breadcrumbs (or panko)
- 1/3 cup (30 g) grated Parmesan cheese
- 1 large egg, beaten (approx. 50 g)
- 1/2 cup (15 g) fresh flat-leaf parsley, chopped
- 1 tsp fresh thyme leaves, chopped (or 1/2 tsp dried)
- 1 tsp lemon zest (from 1 lemon)
- 2 tbsp (30 ml) fresh lemon juice
- 2–3 tbsp (30–45 ml) reserved clam liquor (from steaming)
- 1 tsp (2.8 g) Old Bay seasoning
- 1/2 tsp (3 g) kosher salt, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- Lemon wedges, for serving

Instructions

Short Description:
Baked littleneck clams topped with a savory mixture of crisp bacon, breadcrumbs, butter and fresh herbs until golden and crunchy. Served warm as a classic Mid-Atlantic starter.

Regional Notes:
This New York / Mid-Atlantic version uses local littleneck clams (often from Long Island Sound) and a hallmark topping of bacon, fresh breadcrumbs, parsley and a touch of lemon. The emphasis on local small clams and the bacon-breadcrumb-herb topping differentiates it from other regional stuffed-clam and clams casino variants that use peppers or heavier cheeses.

1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and set aside.
2. Scrub clams under cold running water; discard any cracked or open clams that do not close when tapped. Place clams in a large pot with 1/2 cup (120 ml) water, cover, and steam over medium-high heat until shells open, 5–8 minutes. Remove clams as they open; reserve the steaming liquid (strain to remove grit) and set aside. Let clams cool until safe to handle.
3. Separate clam meat from shells, keeping the larger half-shells intact for stuffing. Coarsely chop the clam meat; weigh if desired (should total about 1 lb / 450 g).
4. In a skillet over medium heat, cook diced bacon until crisp, about 6–8 minutes. Transfer bacon to a paper towel-lined plate, leaving 1–2 tbsp bacon fat in the pan.
5. Reduce heat to medium-low, add 2 tbsp (28 g) butter and the olive oil to the skillet. Add diced onion and sauté until translucent, 4–5 minutes. Add garlic and cook 30–60 seconds until fragrant.
6. Increase heat to medium, add chopped clam meat and white wine; cook, stirring, until most of the wine has evaporated, 1–2 minutes. Stir in cooked bacon.
7. In a large bowl combine breadcrumbs, Parmesan, beaten egg, parsley, thyme, lemon zest, lemon juice, Old Bay, salt and pepper. Add the clam-onion-bacon mixture and gently fold to combine. Stir in 2–3 tbsp (30–45 ml) reserved clam liquor and the remaining 2 tbsp (28 g) melted butter to moisten—mixture should hold together but not be soggy. Adjust seasoning.
8. Spoon the stuffing into each reserved clam shell, mounding slightly (about 1–2 tbsp / 15–30 g filling per shell). Arrange stuffed shells on the prepared baking sheet.
9. Bake in the preheated oven until tops are golden and heated through, 12–15 minutes. For an extra-crisp top, place under the broiler 1–2 minutes, watching closely to avoid burning.
10. Transfer to a platter, garnish with additional chopped parsley and lemon wedges, and serve immediately as an appetizer.