THIS CAFE LIFE
Game Day Stuffed Clams
These stuffed clams are built on steamed quahogs, smoky bacon, and gluten-free cornbread, bound together with white wine, butter, and a lightly spiced aromatic base. Crisp on top and tender inside, they’re savory, balanced, and designed for sharing.
A classic coastal appetizer, reworked through a modern, game-day lens.
Prep Time:
20 Minutes
Cook Time:
20 Minutes
Yield:
12 Stuffed Clams
Ingredients
24 Clams (Quahogs, cherrystones or larger)
1 C. White Wine
4 Slabs thick cut bacon, rough chopped
1/2 Onion, minced
1 t. Smoked Paprika
1 t. Jalapeño pepper, minced
Salt & Pepper
6 T. Butter, unsalted, melted
1 Recipe, Skillet Cornbread (Gluten Free)
Step 1 — Toast the Cornbread
Preheat oven to 375°F.
Roughly chop half of the prepared cornbread and spread onto a baking sheet. Toast for about 20 minutes, tossing occasionally, until dry and lightly golden. Set aside.
Step 2 — Steam the Clams
Scrub clams thoroughly.
In a large stockpot or Dutch oven, bring white wine and ½ cup water to a boil. Add clams, cover, and steam until open, about 8–10 minutes.
Remove clams, discarding any that remain closed. Let the broth cool slightly, then strain through a fine mesh sieve and reserve.
Step 3 — Render the Bacon
Return the Dutch oven to medium heat. Add bacon and cook until crisp. Transfer to a paper towel-lined plate to drain.
To the bacon fat, add onion, smoked paprika, jalapeño, salt, and black pepper.
Cook until onions are soft and aromatic.
Step 4 — Build the Filling
Remove clams from shells and finely chop.
Add clams, bacon, and toasted cornbread to the onion mixture. Stir to combine.
Gradually add reserved clam broth, mixing until the stuffing is moist but not wet.
Step 5 — Stuff & Bake
Using 12 clam shells, fill generously with stuffing.
Arrange on a baking sheet or on a muffin tin for stability.
Drizzle with melted butter and bake for about 25 minutes, until heated through (internal temperature 175°F) and lightly crisp on top.
Step 6 — Serve
Serve hot with lemon wedges, hot sauce, or a simple herb aioli.
Serving Notes
Perfect for game day, cocktail parties, or coastal menus. Can be assembled ahead and baked just before serving.
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