This version is faster than the classic and it yields fantastic clam flavor. Buy only littlenecks—preferably the day you plan to prepare them. Refrigerate the clams in the bag they come in; just be sure it’s ventilated, and set the bag in a bowl to catch any drips. One last tip: This stuffing is insanely good. Make a double batch and use the extra to sprinkle over asparagus and any other kind of vegetable you can imagine before roasting it.
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Makes 4 to 6 servings 1x
Time 25 to 30 minutes
Ingredients
- 1 slice bacon
- 1 tablespoon good-quality olive oil
- 1 tablespoon minced shallot
- 2 teaspoons minced garlic
- 1/4 cup dry bread crumbs
- 2 tablespoons chopped fresh parsley
- 2 tablespoons freshly grated Parmesan cheese
- 24 littleneck clams, rinsed
- Lemon wedges for serving (optional)
Instructions
- Start the coals or heat a gas grill for medium-high direct cooking.
- In a medium skillet over medium heat, cook the bacon, turning several times, until crisp. Transfer to a paper towel to drain. Add the oil, shallot, and garlic to the fat in the pan; cook, stirring a few times, until the shallot and garlic are soft, 2 to 3 minutes. Add the bread crumbs and cook, stirring, until golden, 2 to 4 minutes. Add the parsley and stir for 1 minute. Remove from the heat and let cool for a few minutes. Finely chop the bacon and stir it into the crumbs along with the Parmesan. (You can prepare the stuffing earlier in the day or even the day before, cover, and refrigerate it.)
- Open the clams, leaving the meat on the bottom shells. Discard the top shells. Divide the stuffing between the clams, about 1 teaspoon or a little less per clam, depending on their size.
- Put the clams on the grill directly over the fire. Close the lid and cook until the clams are hot and the crumbs brown a bit, 3 to 5 minutes. Transfer to a platter and serve with lemon wedges if you like.
Recipe variations
Portuguese-Style Stuffed Clams
A play on the flavors in the Rhode Island stuffie: Substitute 2 tablespoons chopped Spanish chorizo or Portuguese linguiça for the bacon; sauté it with the shallot and garlic in 2 tablespoons good-quality olive oil in a medium skillet until a little crisp, 2 to 3 minutes, then add the bread crumbs and parsley. Use grated Manchego cheese instead of Parmesan.
North African–Style Stuffed Clams
Substitute 4 ounces merguez (lamb) sausage, removed from its casing, for the bacon. Cook it with the olive oil in a medium skillet over medium-high heat, breaking it up with a wooden spoon, until no longer pink, then add the shallot and garlic. Omit the Parmesan. When adding the bread crumbs and parsley, stir in 1 teaspoon ground cumin and 2 teaspoons minced preserved lemon or 1 teaspoon finely grated lemon zest. If the mixture is too dry, add another tablespoon olive oil.
Ginger and Wasabi Stuffed Clams
Substitute 2 teaspoons minced fresh ginger for the shallot and good-quality vegetable oil for the olive oil. Use panko instead of bread crumbs and cilantro instead of parsley. Omit the Parmesan; stir 1 teaspoon each wasabi powder, soy sauce, and sesame oil into the stuffing. Serve with lime wedges instead of lemon, if you like.