See How to Make Baked Stuffed Clams

Start by thoroughly scrubbing the clam shells under cold running water to remove sand or debris. Carefully open each clam using a clam knife, keeping the shells intact. Loosen the clam meat from the shell but leave it in place for stuffing. Discard any clams that do not open easily, as they may not be safe to eat.

Combine the breadcrumbs, grated parmesan cheese, minced garlic and chopped parsley. Add the melted butter and mix thoroughly until the breadcrumbs are evenly coated and the mixture holds together slightly when pressed. Season the mixture with a pinch of salt and pepper to enhance the flavors.

Preheat your oven to 190°C (375°F). Arrange the clam shells on a baking sheet, ensuring they sit level to prevent spilling. Spoon the stuffing mixture generously over each clam, pressing it lightly to adhere to the meat. Avoid over-packing to ensure even cooking.

Place the baking sheet in the (preheated) oven and bake for 12-15 minutes or until the stuffing is golden brown and crisp on top. Check occasionally to avoid overcooking, as the clams can become rubbery.

Remove the clams from the oven and let them cool slightly. Transfer to a serving platter and garnish with lemon wedges. Encourage guests to squeeze fresh lemon juice over the clams for a burst of brightness before enjoying.

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