Gluten-Free Baked Stuffed Clams

Ingredients

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• 24 fresh clams, scrubbed clean
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 small onion, finely chopped
• 0.5 cup gluten-free breadcrumbs Shop
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh chives, chopped
• 0.5 tsp dried oregano Shop
• 0.25 tsp red pepper flakes (optional) Shop
• 1 tbsp lemon juice
• 2 tbsp gluten-free white wine or clam juice
• 2 tbsp olive oil, for drizzling
• to taste salt
• to taste black pepper

Instructions

1. 1 Preheat your oven to 400°F (200°C) and arrange the scrubbed fresh clams on a baking sheet. Bake them for about 5-8 minutes, or until they just begin to open, which indicates they are ready to be shucked. Discard any clams that remain tightly shut after this initial steaming.
2. 2 Carefully remove the top shell from each opened clam and set the clam meat aside in its bottom shell. Reserve the clam liquor from the opened shells, strain it through a fine-mesh sieve to remove any grit, and set aside about 2 tablespoons.
3. 3 In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and finely chopped onion, sautéing for about 3-4 minutes until they become fragrant and softened, but not browned.
4. 4 In a bowl, combine the gluten-free breadcrumbs, chopped fresh parsley, chopped fresh chives, dried oregano, and optional red pepper flakes. Stir in the sautéed garlic and onion mixture, the reserved clam liquor, lemon juice, and gluten-free white wine or clam juice. Mix thoroughly until the breadcrumb mixture is well moistened and holds together lightly.
5. 5 Generously spoon the breadcrumb mixture over the clam meat in each bottom shell, pressing gently to adhere. Arrange the stuffed clams on a baking sheet and drizzle each with a little extra olive oil. Bake for approximately 15-20 minutes, or until the topping is golden brown and crispy, and the clams are heated through.

Nutrition (per serving)

Tips & Notes

• Discard any clams that are open before cooking and don't close when tapped, or that stay shut after the first bake.
• Strain the reserved clam liquor, as step 2 says, to catch any grit before using it.
• Use gluten-free breadcrumbs, as listed, and toast them lightly first for a crisper clam topping.

Common questions