Stuffed Clams

by Robert Booz

I like to keep my stuffed clams pretty simple, more like a clams casino than a traditional New England stuffie. Try topping them with a bit of hot sauce or, even better, a few slices of chili.


  • 1 clove garlic, finely minced
  • 4 tablespoons rendered bacon fat
  • 1⁄4 cup dry white wine or champagne
  • 1⁄2 cup finely cubed Italian-style bread, crust removed
  • 12 cherrystones, scrubbed and shucked, liquid and shells reserved, meat roughly chopped
  • 2 tablespoons finely chopped flat leaf parsley
  • 3 tablespoons finely grated pecorino
  • Salt, to taste
Stuffed Clams

Patrick Lindsey

Preheat the oven to 500 degrees. In a small pan, cook the garlic and half of the bacon fat over medium heat until fragrant, about 2-3 minutes. Turn the heat to high and add the wine. When the wine has reduced by 30%, remove from the heat and mix in a bowl with the bread and clam juice.

Let the mixture cool briefly in the fridge before adding the parsley, clams, cheese, and salt to taste. (If the mixture is hot enough to melt the cheese, it’s too hot.) Stuff your clamshells until the shell is full, then mound over the stuffing about as high as the shell is deep.

Dot the top of each clam with some of the reserved bacon fat and bake the stuffed shells on the top rack of the oven for 10-13 minutes, or until good and hot. If your clams aren’t getting crispy on top, broil them for a minute or so, keeping a careful eye that they don’t burn.

Yield: 2-4 servings