Baked Stuffed Clams

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Difficulty: Easy - for beginners


12 clams. Well scrubbed
1 envelope dry vegetable soup mix
2 cups fresh bread crumbs
1 teaspoon oregano
1/8 teaspoon pepper
2 tablespoons oil
2 tablespoons grated Parmesan cheese


In large skillet, arrange clams. Add ½ inch water. Cook, covered, over medium-high heat 5 minutes or until clams open. Remove clams, reserving ¾ cup liquid. Strain liquid. (discard any unopened clams) Remove clams from shells, then chop clams. Reserve 12 shell halves. Preheat oven to 3500 F. In small bowl, combine soup mix, bread crumbs, oregano and pepper. Stir in clams and reserved liquid. Stuff reserved shells with clam mixture. Arrange on baking sheet. Drizzle with oil. Sprinkle with cheese. Bake until golden.


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