Vongole Ripiene

Stuffed clams are traditionally broiled or baked and served as an antipasto. In this recipe, the clams are topped with breadcrumbs seasoned with garlic, herbs, and olive oil, then broiled in the shell to brown the coating and warm the clam through.

Littleneck or cherrystone clams may be replaced with oysters or mussels.

(See “Cleaning and Shucking Clams” for step-by-step instructions.)