stuffed clams recipe

Written BySheba G Updated On
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The Best stuffed clams recipe

Stuffed clams are one of those simple, satisfying dishes that feel special without being complicated. There’s something about the way they hold their own—juicy inside, crispy on the outside—like a little bite-sized perfection. I first fell for this recipe years ago when my kids were younger, and they’d beg for it every time we made it. It’s a dish that feels festive but is easy enough to whip up for a weeknight dinner or a casual get-together. The clams themselves are packed with flavor, and the filling—usually a mix of cheese, breadcrumbs, and herbs—makes every bite feel like a little celebration. My family loves how it’s hearty enough to fill up a plate but light enough to feel fresh, especially when served with a simple green salad or crusty bread. Plus, clams are packed with zinc and vitamin B12, so it’s not just a treat for taste buds but good for the whole family. It’s a dish that’s always a hit, whether we’re hosting a small dinner party or just enjoying it as a comforting meal at home.
Easy Stuffed Clams with Garlic Butter

Easy Stuffed Clams with Garlic Butter

4.6 from 1374 votes

A simple yet flavorful way to enjoy fresh clams by filling them with a savory tomato-garlic sauce and baking until tender. Perfect for a quick weeknight meal.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Clams
  • 1 lb (about 16 oz) large clams (fresh or frozen)
  • 1 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
For the Filling
  • 1 cup tomato sauce
  • 2 cloves garlic, minced
  • ½ cup heavy cream
  • 1 tbsp butter
  • 1 tsp dried oregano
  • ¼ cup grated Parmesan cheese

👨‍🍳Directions

  1. 1
    Rinse clams under cold water to remove any debris, then pat dry with paper towels. If using frozen clams, thaw them in the fridge overnight.
  2. 2
    Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Remove from heat and stir in tomato sauce, oregano, and salt. Let cool slightly.
  3. 3
    Preheat oven to 375°F. In a bowl, mix the cooled sauce with heavy cream, butter, and Parmesan cheese until smooth.
  4. 4
    Open clams by gently tapping the shell with a spoon. Discard any clams that don’t open. Spoon about 1 tbsp of filling into each clam, pressing lightly to secure.
  5. 5
    Place stuffed clams in a baking dish, cover loosely with foil, and bake for 15 minutes. Uncover and bake for another 5 minutes until clams are cooked through and filling is bubbling.

🔧Equipment

  • Mixing bowl
  • Baking dish
  • Knife and cutting board
  • Measuring cups

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22💛Saturated Fat: 14❤️Cholesterol: 85🧂Sodium: 750🌾Total Carbs: 32🥦Dietary Fiber: 2🍬Sugars: 4🥩Protein: 20

📝Notes

Tips: For extra richness, add a pinch of red pepper flakes or a splash of white wine to the sauce. Serve with crusty bread or a simple green salad.

Watch Video Of How Easy Stuffed Clams with Garlic Butter Works

This stuffed clams recipe is a crowd-pleaser for any gathering because it’s simple enough to prepare ahead while still feeling special at the table. Whether you’re hosting a casual dinner or a holiday feast, they’re always a hit with their rich, flavorful filling and satisfying bite. Plus, they’re easy to scale up so you can feed a crowd without stress.

❓ Frequently Asked Questions About Stuffed Clams with Garlic Butter

1. What’s the best way to clean clams before stuffing?

Rinse clams under cold water to remove sand and debris, then pat dry with paper towels. If they’re large, you can also use a gentle scrubbing brush to ensure they’re clean. Avoid overcleaning—they’ll absorb moisture and steam better if lightly rinsed.

2. Can I use frozen clams in this recipe?

Yes, but thaw them completely first in the fridge overnight or under cold running water. Pat dry before stuffing to avoid excess moisture in the dish. Frozen clams may require slightly longer cooking time (about 5–7 minutes extra).

3. What if I don’t have fresh garlic or fresh parsley?

Garlic: Use 1–2 cloves minced or 1 teaspoon garlic powder. Parsley: Substitute with 1 teaspoon dried parsley or 1 tablespoon fresh basil. The flavors will still shine through but won’t be as vibrant.

4. How do I prevent the clams from turning rubbery?

Overcooking is the biggest risk. Remove them from the oven as soon as the edges are golden and the filling is set (about 10–12 minutes). If they’re still soft, return them to the oven for 1–2 minutes to finish setting. Don’t overcrowd the pan—they’ll steam instead of baking evenly.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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