RECIPE: Baked Stuffed Clams

Pinot Grigio is a great partner for seafood and in the case of our new Weekly Tasting, A Taste of Northeast Italy: White Wine Values Under $20, we have a more full-bodied Pinot Grigo, which will compliment the complex flavors in the pecorino and the herbs in this Baked Stuffed Clams recipe. The lemon zest is the ingredient that will bridge over to the citrus flavors in the wine. Enjoy!


  • 3 lbs littleneck clams, scrubbed
  • 1 cup plain panko breadcrumbs
  • 2 cloves garlic, grated
  • ½ cup Pecorino Romano, grated
  • 3 tbsp oregano, finely chopped
  • 2 tbsp Italian parsley, finely chopped
  • 1 lemon, zested
  • Pinch crushed red pepper flakes
  • Kosher salt
  • 4 tbsp extra-virgin olive oil


1. Preheat oven to 450°F.

2. Place the clams on a rimmed baking pan. Add another ½ cup of water to the baking sheet to steam in the oven for 2 to 3 minutes, or until the clams just begin to open but not cooked. Remove from oven and discard any that don’t open. Switch oven to broil.

3. Use a butter knife to pry the clams open. Pull the clam away from the shell and place it back in the bottom shell.

4. In a bowl, combine the breadcrumbs, garlic, cheese, oregano, parsley, zest, crushed red pepper, and a pinch of salt. Add the olive oil and stir until well combined to the consistency of wet sand. Check the seasoning and salt to taste.

5. Scoop enough bread crumb mixture to tightly pack each clam shell. Repeat for all clams, returning them to the baking pan. Add another ½ cup of water to the baking sheet to continue to steam. Place in the oven and broil for 5 to 6 minutes or until the bread crumbs are golden.

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