Growing up in Ozone Park, New York, (Sunshine Dawn’s husband) I can say with confidence that those are the best baked clams in all of New York City. I even remember a waiter wearing a shirt that said “The Original Baked Clams” on the back. Don’t overthink the meaning of that—because, honestly, what does it even mean?—but trust me, you’ll want to order them. The clams are perfectly crisped on top, nearly blackened, with a creamy, meaty texture underneath.
Ingredients
Clam Stuffing:
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18 Little Neck claims on the half shell1 cup Italian bread crumbs
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1 tsp. garlic powder
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2 cloves garlic, minced
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2 tbsp. chopped fresh parsley
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1/2 lemon, juiced
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Salt & pepper to taste
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3/4 – 1 cup olive oil
Instructions
Sauce (Make Ahead):
We prefer to prepare the sauce before stuffing the clams, as broiling time doesn’t leave much room for multitasking. It’s easier to make it ahead and simply reheat when it’s time to serve.
In a small saucepan, coat the bottom with olive oil and heat over medium. Brown the garlic lightly, then add butter, white wine (a crisp Sauvignon Blanc works well), lemon juice, and chopped parsley. Let everything simmer together for a few minutes, then set aside.
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1/4 cup olive oil
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1/4 stick butter
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1 clove garlic, minced
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Splash of white wine (see notes below)
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Dash of fresh parsley, chopped
Clams:
Always buy your clams from a trusted fish market or counter. We like Little Necks for their tender texture and smaller size. Ask your fishmonger to open them for you—having them on the half shell makes prep much easier. While some may say clams shouldn’t be pre-shucked, if they’re stored properly on ice, and you’re cooking them the same day, they’ll be perfectly fine. Keep them chilled in the fridge until you’re ready to stuff.
We prefer leaving the clam meat whole in the shell rather than chopping it into the stuffing.
In a large bowl, combine all stuffing ingredients. Add olive oil gradually until the mixture resembles wet sand—moist and pliable but not soggy. Mix thoroughly.
Using a tablespoon, scoop and mound the stuffing generously over each clam. Arrange them in a baking dish or on a baking sheet. Pour about 1/4 cup of water into the bottom of the dish—just enough to coat the base—and drizzle lightly with olive oil (not over the clams).
Broil the clams on medium, uncovered, until the tops are golden brown—about 5 minutes. Watch closely to avoid burning.
As they broil, reheat your sauce. Once the clams are done, spoon a layer of the warm sauce onto a serving platter and place the clams on top.
Serve with a big spoon for ladling sauce over each clam, and some toasted bread for dipping—it’s too good to waste! Avoid saucing the clams beforehand to keep the stuffing nice and crisp.