Stuffed Baked Clams

Stuffed Baked Clams are filled with clams, bacon, cheese, garlic and shallots then baked to perfection. An elegant party appetizer!

If you have an upcoming dinner party, holiday party or date night where you want to serve an elegant appetizer, you should definitely try these Stuffed Baked Clams. They are a show stopper. A delicious bite full of chopped fresh clams, smoky bacon, Parmesan and bread crumbs.

And not only are these little bites scrumptious but the presentation with the stuffed clam shells nestled in a bed of kosher salt, is really fun too.

Let’s talk about what you’ll need to make them: 

Stuffed Baked Clams Ingredients: 

• MANILA CLAMS: I use manila clams because they are readily available here in the Pacific Northwest. They are a small hard shell clam. Depending on what you have access to, you could also use steamers or little neck as well. This handy article on clam types and what to do with them may help you discover what variety is popular in your area. 
• BACON: Will add a salty, smokiness to the stuffing. 
• WHITE WINE: As with any alcohol you cook with, it is important that you use something that you like to drink as well since the flavor will be concentrated during the cooking process. I prefer a sauvignon blanc, pinot gris or chardonnay for this recipe. 
• GARLIC: Will help flavor wine that clams will be steamed in. 
• SHALLOTS: Shallots are going to add a subtle onion flavor that is not overpowering. 
• PANKO BREADCRUMBS: Will help hold the filling together and add texture. 
• ROMANO CHEESE: To add saltiness and umami flavor to the stuffing. 
• SALT/PEPPER 
• EXTRA VIRGIN OLIVE OIL: To drizzle over the top of the baked clams to help them brown as they are cooking. 

Step by Step Photos and Instructions: 

Baked Stuff Clams can seem a little bit daunting and a little bit of a labor of love, but trust me they are worth it! Follow along with these step by step photos to see how it’s done. 

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• STEP #1: Preheat oven 350 degrees. Cook bacon in a small skillet until browned and cooked through. Place on a paper towel lined plate and set aside. 
• STEP #2: Place clams in a saute pan with water, wine and garlic. Cover and cook until the clams open. This will take about 3 – 5 minutes. Make sure to discard any clams that do not open, they are not safe to eat. 
• STEP #3: Reserve 3 tablespoons of the pan liquid. After clams have cooled, remove the clam meat from the shell and roughly chop. 
• STEP #4: Separate the clams at the hinges. Rinse and save 15 – 20 of the nicest shells. 
• STEP #5: Combine the chopped clam meat with the bacon, shallots, bread crumbs, reserved pan liquid and parmesan. Mixture should be moist so add a little more mixture if it seems too dry. 
• STEP #6: Spoon a teaspoon of the mixture into each clam shell. The amount of stuffing per clam shell will vary depending on the size of the shells, you may need more or less. 
• STEP #7: Place a thin layer of kosher salt in the bottom of a pie dish or other dish big enough to hold the clams. Set the stuffed clams on top of the salt and bake for 10 minutes then turn on the broiler for 2 – 3 more minutes or until browned on top. 
• STEP #8: Remove from the oven, top with chopped parsley, a squirt of lemon and more cheese if desired. Serve. 

Storage and Leftovers: 

Serve Stuffed Baked Clams immediately. They don’t keep very long and will be tough when reheated. That said, you can make them a couple of hours in advance and refrigerate until you are ready to bake. 

Recipe FAQ:

Want more clam recipes? Try these:

It doesn’t get any more classic than New England Clam Chowder. Its a great way to warm up on a cold day!

These Easy Stuffed Mushrooms get a briny boost from chopped clams.

Note: Originally published in 2009. Updated in 2023 with new photos, step by step photos, a slightly modified recipe and nutrition information.