Return to Content

Baked Clams

Baked Clams
4 votes, 2.25 avg. rating (51% score)
by in Dec 2006
Bread stuffings for clams are usually dry and stodgy. The potato in these baked clams makes them creamy and highlights their ocean brininess.


  • 24 littleneck clams
  • 1 russet potato, peeled, cooked, riced, and cooled
  • 1/4 cup chopped scallion
  • 1/4 cup (packed) chopped flat-leaf parsley
  • 2 tablespoons grated Pecorino cheese
  • 2 tablespoons olive oil
  • 1 teaspoon crumbled dried oregano
  • 2 cups kosher salt


Heat oven to 450°. Shuck clams into a strainer set over a bowl (reserve 24 shells). Refrigerate clams and clam juice separately. Clean shells, scraping the bit of muscle attached to shell. Wash shells and set aside.
Chop clams and combine with potato, scallion, parsley, cheese, oil, oregano, and 1/4 cup reserved clam juice. Stir well. Pour salt onto a rimmed sheet pan (a quarter-sheet pan is ideal) to make a bed for the clams. Fill shells with clam mixture and set on salt-filled pan. (The recipe can be prepared to this point up to 8 hours in advance; cover with plastic wrap and refrigerate until ready to use.) Bake clams 8 minutes. Let cool a few minutes before serving -- they will be hot.
Updated Wednesday, December 6th, 2006

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111