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Vongole Ripiene (Baked Stuffed Littleneck Clams)

Vongole Ripiene (Baked Stuffed Littleneck Cla recipe image
These Vongole Ripiene offer a sophisticated and savory take on classic Italian seafood. Plump littleneck clams are nestled on the half-shell and topped with a golden, crunchy stuffing made from fresh breadcrumbs, aromatic oregano, parsley, and sharp Parmesan cheese. The dish is finished with a splash of dry white wine and a drizzle of high-quality olive oil, which caramelizes under the broiler to create a irresistible texture. This recipe is perfect for a romantic dinner, a special occasion appetizer, or an elegant seafood platter. The combination of briny clam juice, rich cheese, and herbal notes creates a deeply satisfying flavor profile that highlights the natural sweetness of the shellfish.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 296.0
Description
These Vongole Ripiene offer a sophisticated and savory take on classic Italian seafood. Plump littleneck clams are nestled on the half-shell and topped with a golden, crunchy stuffing made from fresh breadcrumbs, aromatic oregano, parsley, and sharp Parmesan cheese. The dish is finished with a splash of dry white wine and a drizzle of high-quality olive oil, which caramelizes under the broiler to create a irresistible texture. This recipe is perfect for a romantic dinner, a special occasion appetizer, or an elegant seafood platter. The combination of briny clam juice, rich cheese, and herbal notes creates a deeply satisfying flavor profile that highlights the natural sweetness of the shellfish.
Ingredients
  • 16 Clams; littleneck
  • 0.5 cup Bread crumbs
  • 0.5 teaspoon Dried oregano
  • 2 tablespoons Italian parsley; minced
  • 2 tablespoons Parmesan cheese; freshly grated
  • 3 tablespoons Olive oil; good quality
  • 4 tablespoons Dry white wine; or vermouth
  • Salt and pepper; freshly ground
  • Hot pepper flakes; to taste (optional)
Directions
  1. 1
    Discard any clams that are not completely closed or do not close when tapped; open the remaining clams, loosen the meat from the shell, and reserve the liquid.
  2. 2
    Discard the top shells and place the clams on their half shells on a baking sheet.
  3. 3
    In a small bowl, combine the breadcrumbs, oregano, minced parsley, grated Parmesan cheese, olive oil, 2 tablespoons of the white wine, and salt and pepper to taste.
  4. 4
    Sprinkle a generous amount of the breadcrumb stuffing over the top of each clam.
  5. 5
    Strain the reserved clam juice and sprinkle it evenly over the stuffing on each clam.
  6. 6
    Pour the remaining 2 tablespoons of white wine into the bottom of the baking sheet.
  7. 7
    Preheat the broiler for about 5 minutes.
  8. 8
    Broil the clams under high heat until the breadcrumbs begin to brown and the cheese is bubbly, approximately 3-4 minutes.
  9. 9
    Pour the liquid accumulated in the baking sheet over the clams and serve immediately.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 296.0kcal
% Daily Value *
Total Fat 6.0g10%
Saturated Fat 1.2g6%
Cholesterol 104.0mg35%
Sodium 2992.0mg125%
Total Carbohydrate 10.4g4%
Dietary Fiber 0.0g0%
Sugars 2.0g
Protein 48.0g96%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure all clams are fresh and alive before cooking. Discard any with cracked shells or those that remain open after tapping.

You can substitute mussels for clams if desired, though the cooking time may vary slightly.

For a richer flavor, use Pecorino Romano instead of Parmesan cheese.

Serve immediately while hot and crispy. This dish does not store well as the stuffing will become soggy.

Keywords: baked, broiled, clams, italian, littleneck, parmesan, seafood, stuffed, vongole, white wine, appetizer, herbs, olive oil, shellfish, dinner party
Read it online: https://www.chefs-mate.com/recipe/vongole-ripiene-baked-stuffed-littleneck-cla/