Gluten-Free Baked Stuffed Clams

Ingredients

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

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 GF 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

• Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
• Roll the lemon firmly on the counter before cutting to get significantly more juice.
• Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.