Name: Stuffed Clams
Yield: Makes 6 large clams
Cuisine: British
Ingredients: 1½ cups (120 g) panko (Japanese bread crumbs), crushed saltines, or crushed Ritz crackers; ¾ cup (110 g) seeded and finely chopped red bell pepper; 1½ cups (150 g) finely chopped celery; 1½ cups (190 g) finely chopped white or yellow onion; 1 teaspoon finely chopped fresh oregano; ¼ cup (13 g) chopped fresh flat-leaf parsley; 3 slices thick-sliced bacon, preferably peppered, finely diced; ¾ cup (180 ml) dry white wine; 6 large quahog clams, scrubbed; 2 teaspoons smoked paprika; 1 tablespoon finely sliced garlic; 3 tablespoons unsalted butter, melted; Lemon wedges, for serving

Preparation info

Makes
6
large clams

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

This is a recipe from Jose Romo, head chef at the Hog Island Oyster Bar in Napa. It’s also a favorite dish of Hog Island CEO John Finger’s mom. There are lots of versions in New England, but ground zero for stuffed clams is Rhode Island. There they are called “stuffies,” and you can find them in delis and seafood shacks as well as expensive eateries. Bread crumbs are traditionally used but there are lots of recipes that use crushed saltines or Ritz crackers in their place.