Baked Stuffed Cherrystone Clams

Try to use fresh clams rather than canned in this dish. Once you do, you’ll never go back to canned! Cherrystone clams are hard-shell quahogs and are generally 21/2" in diameter.

Serves: 4Hands-on: 5 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4


  • 4 fresh cherrystone clams, well-scrubbed and opened, meat removed
  • 1 Tbsp. lemon juice
  • 2 slices whole-grain wheat bread, toasted and crumbled
  • 1 large egg
  • 1 Tbsp. mayonnaise
  • ½ tsp. dried dill
  • 2 tsp. parsley flakes
  • 2 Tbsp. butter, melted
  • ¼ tsp. salt
  • ⅛ tsp. ground black pepper
  • 2 Tbsp. grated Parmesan cheese
  • 1 tsp. paprika


  • Preheat the oven to 350ºF. Place opened shells on a baking sheet.
  • Place the clam meat and the rest of the ingredients in the food processor or blender and pulse until mixed but not puréed.
  • Spoon the stuffing into the shells. Sprinkle with paprika and bake for about 20 minutes. Serve immediately.