Vongole Ripiene | Stuffed Clams

Seafood is such a central part of Pugliese cuisine, the region of southern Italy my family hails from. Their home town of Molfetta, Bari is a fishing town with a historic port and infamous fish market. These stuffed clams are filled with a simple mixture of clam juice, seasoned breadcrumbs and a touch of oil. We often made these for holidays and they are a family favorite. I hope you try and enjoy them as well. Buon Apetito!


  • Difficulty: easy
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  • 1.5 lbs clams (about 15 clams)
  • 1/2 cup seasoned breadcrumbs
  • 1 tbsp extra virgin olive oil, plus more for baking
  • 2.5 tbsp juice from clams
  • Freshly chopped parsley for garnish


  1. Wash clams under cold water. Pat dry, place into a large frying pan with cover. Preheat oven to 350 degrees Fahrenheit.
  2. Place the frying pan over medium heat and watch for the clams to open slightly. When they begin to open (just enough so you can slide a knife in – we are not cooking them yet!) and remove from heat. Uncover and let cool slightly before handling – be sure to reserve all the liquid in the pan.
  3. Carefully slide a blunt knife into the opening and gently jiggle the shell open, discarding the side without the meat. Place on a baking sheet.
  4. Set a cheese cloth or paper towel over a measuring cup. Slowly and carefully pass the juice from the clams though the cloth to catch any dirt the clams may have released. Set juice aside.
  5. Create a mixture from breadcrumbs, olive oil and clam juice. Spoon about a tablepoon on top of each clam and set in a baking dish. Drizzle with extra virgin olive oil and bake for 20-25 minutes, until the top crisps.
  6. Garnish with freshly chopped parsley and serve warm or at room temperature with lemon slices.

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