Baked Stuffed Clams

2 hours 30 minutes


  • 24 Top Neck clams
  • 6 ounce clam juice
  • ¼ cup dry white wine
  • ¼ cup chopped celery
  • ¼ cup chopped leek
  • 3 cloves garlic minced
  • ¼ cup chopped parsley
  • 2 tablespoons chopped celery leaf
  • 2 cups torn seedless Italian bread
  • 4 tablespoons unsalted butter
  • 1 tablespoon salt
  • 1 teaspoon black pepper


Wash clams very well with a clam brush. Soak clams in cold water for 1 hour. This will purge the clams of all sandy materials.

Place clams in a large sauce pot with a lid on high heat. Place white wine and clam juice in with the clams. Cover, wait for a boil and watch. As clams begin to open remove them from pot. Pour all liquid in a bowl to be used later on. Once clams have cooled, remove the meat and chop it. Separate clam shells and wash thoroughly. Recipe should yield about 30 clams.

Preheat the same sauce pot to medium high. Add in butter, celery, leeks and garlic. Season with salt and pepper. Cook for 5-8 minutes or until vegetables are slightly soft. Turn off heat.

Strain clam liquid in a fine mesh strainer back into the pot with the vegetables.

Mix in clam meat, torn bread, parsley and celery leaf.

Scoop 1-2 tablespoons of clam mix into each shell. Place clams on a lined baking sheet and broil on high for 3-4 minutes or until golden brown.

Serve hot and serve with lemon wedges.