Peppy Baked Clams
Peppy Baked Clams: a Nostalgic New-England Classic from Nan’s kitchen
Peppy clams, also known as baked clams, also known as stuffed clams, are a coastal classic that’s simple to prepare yet full of flavor. And let me tell you, there is something so special and nostalgic about these specific Peppy Baked Clams, and not just because the original recipe can be found on a slightly illegible, taped together and somewhat stained black and white newspaper clipping tucked into the seafood section of Nan’s cookbook (on a pink page scribbled with Nan’s notes, no less). Or because they’re baked and served in shells (Chic!). But because somehow each wonderfully briney, cheesy bite manages to bring you back to 1960’s coastal New England, or in my case, Nan’s butter yellow, and white and red checkered tiled floor, New England kitchen.
I can still picture the shells Nan (my grandmother and cooking hero) use to bake the clams, slightly browned around the edges and well seasoned and loved from their years of service to the clam baking business. They were kept tucked away in the last drawer of the cabinet closest to the stove and I knew when Nan would pull those shells out it was going to be a good day because it was peppy clam day. And despite the fact that I was not much of a seafood fan at the time, I made an exception for these clams because they were that good (The butter, crackers and cheese definitely helped!).
Why peppy you ask? Well, I can’t say for sure, probably something to do with the pepper involved (peppy = peppers) but somehow I can picture Nan saying something along the lines of “because they’ve got a bit of a zip in their bite and a pep in their step.” In other words, they’re packed with flavor and absolutely delicious!
While you might find that these Peppy Baked Clams are similar to Stuffed Clams Oreganata, which is an Italian-American baked clam dish often found in New England, there are a few things that make them a bit different, and dare I say, even tastier?! But the best part is that they aren’t too precious. They’re easy to make, they’re unfussy and hard to get wrong, they use canned clams to keep it even easier, there’s lots of ways to riff on them (add more cheese, use breadcrumbs instead of cracker crumbs, add calabrian chilis, the list goes on and on) and they basically come out of the oven ready to present themselves (aka they’re baked right into a cute little serving dish so you really don’t have to do much to jujj them up prior to serving them). So whether you're hosting a dinner party and want to serve them as an appetizer or even the main course, or you’re just looking for a simple weeknight supper, these peppy baked clams deliver a bit of pep (sorry not sorry, you know I couldn’t help myself) in every bite and at any meal.
Why You’ll Love This PEPPY BAKED CLAMs Recipe
Quick and easy: Ready in under 35 minutes
Elevated appetizer: Perfect for dinner parties or even holiday gatherings
Flavor-packed: Expect lots of zest and dept. I mean, butter, parsley, parmesan cheese, hot sauce…Need I say more?!
Make ahead-friendly: Assemble ahead and bake just before serving
Nostalgic and fun: I mean, who doesn’t want something served in a seashell?!
Ingredients for the best baked clams
BUTTER: I use salted, but unsalted is fine, too
WHITE ONION OR SHALLOTS
CELERY
GREEN PEPPER
HOT SAUCE: Something like a Tabasco works great
BUTTER CRACKERS: I typically use Ritz Crackers, but anything more buttery and rich will work.
MINCED CLAMS: In a can, with their juices (it may also say “chopped clams”); this is one of the brands I’ll use
FRESH PARSLY: An optional garnish, but it does add a nice pop of brightness so I’d recommend not skipping it.
LEMON WEDGES: An optional garnish
How to Make Stuffed Baked Clams Step-by-Step
PREHEAT & PREP
Preheat the oven to 350 degrees.MELT THE BUTTER
In a medium sized skillet over medium heat, melt the butter. Once melted, transfer about 1 tablespoon to a separate small mixing bowl and set aside.MAKE THE FILLING
To the remaining butter in the skillet, add the onion, celery and green pepper and cook, stirring occasionally, until the vegetables are tender and just slightly browned.Stir in the flour, 1 tablespoon of the cheese, seasonings and 1/4 cup of the cracker crumbs. Mix well, then stir in the clams along with their juices. Cook just until the mixture starts to bubble and thickens and comes together (this should take just a minute or two).
MAKE THE TOPPING
To the bowl with the remaining 1 tablespoon of melted butter, add the other 1/4 cup of cracker crumbs and 1 tablespoon of parmesan cheese and stir to combine.
STUFF THE CLAMS
Divide the clam mixture evenly among 3-4 baking shells or individual baking dishes. Top each clam with a spoonful of the cracker mixture and then place them on a baking sheet.BAKE
Bake for 12-15 minutes, or just until the tops turn golden brown.
SERVE
Remove from the oven, sprinkle with fresh parsley and serve immediately.
RIFFS, TWISTS, SUBSTITUTIONS and TIPS FOR THE BEST Baked Clams
Don’t overcook or overbake the mixture once the clams are in—they cook quickly and overcooking them can make the clams taste a bit rubbery!
This recipe is super easy to double, so if you want the shells to be extra full, or you’re serving more people, I definitely recommend doubling the recipe. You can also divide the filling between more shells or smaller dishes for more of an appetizer serving size.
Add in finely chopped pancetta (about 1/4-1/3 cup), ‘nduja, chorizo or anchovies (a few fillets) to the clam mixture for added flavor. If you do this, I recommend adding the pancetta, ‘nduja or chorizo to the pan along with the veggies and allow it to brown before continuing with the recipe. If you use anchovies, those can be mixed in to the veggies once they’re browned, and then continue with the rest of the recipe.
Also, you can use a few anchovy fillets instead of using Worcestershire sauce.
Try using different hot sauces, or, in addition to the hot sauce (especially if you like things extra spicy), add a pinch of chili flakes or some calabrain chili flakes or paste.
If it’s Jimmy Nardello pepper season, try swapping the green pepper for Jimmy Nardellos, or chop a few to add in along with the green pepper. This would be especially delicious if you also add in the ‘nduja or pancetta that I mentioned up above.
Instead of parmesan cheese, try asiago, romano or another salty hard cheese of your preference.
Try mixing some fresh chopped parsley directly into the clam mixture for extra freshness.
If you like extra zest, squeeze the juice of half a lemon into the clam mixture and/or give the baked clams a little squeeze of fresh juice before serving them.
Yes, you can sub gluten-free flour for the all-purpose flour. Just be sure to use an option that is a one-to-one flour alternative.
Pairing Ideas
At Nan’s the peppy clams were almost always served as the main dish, typically alongside a steamed or sautéed vegetable, a salad and the ever present bread basket. So you can definitely follow suit and keep it easy, pairing these with a simple salad for a light lunch or supper. However, they also make a great appetizer alongside a seafood dinner or a seafood pasta, or you can serve them alongside a steak as a fun twist on a surf and turf pairing.
And as far as wines go, I always think these work beautifully with a crisp white wine like a Pinot Grigio or I love a bit of a funky natural orange wine.
NOTES ON MakING THESE Ahead & StorING LEFTOVERS
Whenever Nan would make these clams, she’d almost always make them right before baking them and we almost never had leftovers. However, they’re very easy to prep ahead and they hold up really well, making them a great option to prep for guests and dinner parties, and if you’re lucky enough to have leftovers, it’s super easy to reheat them.
MAKE AHEAD: Assemble the clams and crumb topping all the way up to the baking step. At this point you can either add the crumb topping on, or, as I like to do, store it separately and then sprinkle it on the clams right before baking them. Store the topping in an airtight container or a dish covered with plastic wrap, and place the clams on a baking sheet and cover with plastic wrap. Then store before in the refrigerator for up to 6 hours before baking.
Alternatively, you can assemble and bake the clams ahead of time. Just allow them to cool fully, then cover them with plastic wrap (I keep them right on the baking sheet). Then store them in refrigerator for up to 24 hours. Once you’re ready to serve them, simply remove the plastic wrap and reheat them at 350°F for 5–8 minutes, or until warmed through and bubbling slightly. Then garnish with parsley and serve.
LEFTOVERS: Leftovers can be store and reheated right in their shells, or you can scoop the filling into an airtight storage container and then reheat it in any ovenproof dish. Reheat at 350°F for 5–8 minutes. Leftovers will last for 1-2 days in the refrigerator.
More Seafood Recipes TO SAVOR
If you love seafood and are looking for more ways to enjoy it this season, here are a few more of my favorite seafood recipes on my site:
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PEPPY BAKED CLAMS
Ingredients
- 1/2 cup minced onion or shallots
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped green pepper
- 5 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 tablespoon grated parmesan cheese
- 1/4 teaspoon sea salt
- Dash of fresh ground black pepper
- Dash of Worcestershire sauce
- Dash of hot sauce
- 1/2 cup crushed rich round crackers, such as Ritz (12 crackers)
- 1 7-.5 ounce can minced clams, undrained
- Fresh parsley, roughly chopped, for garnishing (optional)
Instructions
- Preheat the oven to 350 degrees.
- In a medium sized skillet over medium heat, melt the butter. Once melted, transfer about 1 tablespoon to a separate bowl and set aside.
- To the remaining butter in the skillet, add the onion, celery and green pepper and cook, stirring occasionally, until the vegetables are tender and just slightly browned.
- Stir in the flour, cheese, seasonings and 1/4 cup of the cracker crumbs. Mix well, then stir in the clams along with their liquid. Cook just until the mixture starts to bubble and thickens and comes together (this should take just a minute or two).
- Divide the clam mixture evenly among 3-4 baking shells or individual baking dishes.
- Add the other 1/4 cup of cracker crumbs to the remaining melted butter and stir to combine. Sprinkle evenly across the clam mixture in each shell.
- Place the shells on a baking sheet then bake in the oven for 15 minutes, or just until the tops turn golden brown.
- Remove from the oven, let cool for just a minute or two, then sprinkle with fresh parsley and serve.
Nutrition Facts
Calories
211Fat
16 gSat. Fat
10 gCarbs
14 gFiber
2 gNet carbs
12 gSugar
3 gProtein
3 gSodium
367 mgCholesterol
40 mgThis information is provided as a courtesy and is an estimate only. Although we attempt to provide accurate nutritional information, these figures are only estimates and come from online calculators. Variations may occur due to substitutions used, food preparation, freshness of ingredients and product availability, among other factors.You are solely responsible for ensuring that any nutritional information obtained is accurate.
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