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Vongole Ripiene (Baked Stuffed Littleneck Clams

Vongole Ripiene (Baked Stuffed Littleneck Clams recipe image
These Vongole Ripiene are a classic Italian appetizer or light main that highlights the briny sweetness of fresh littleneck clams. The delicate seafood is nestled in its own shell and crowned with a fragrant mixture of toasted breadcrumbs, fresh parsley, oregano, and sharp pecorino cheese. A splash of dry white wine adds acidity and depth, while the broiler creates a deliciously crisp, golden topping. Perfect for entertaining or a sophisticated weeknight dinner, this dish is simple to prepare but looks and tastes restaurant-quality. Serve immediately while the topping is still crunchy and the clams are hot.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 296.0
Description
These Vongole Ripiene are a classic Italian appetizer or light main that highlights the briny sweetness of fresh littleneck clams. The delicate seafood is nestled in its own shell and crowned with a fragrant mixture of toasted breadcrumbs, fresh parsley, oregano, and sharp pecorino cheese. A splash of dry white wine adds acidity and depth, while the broiler creates a deliciously crisp, golden topping. Perfect for entertaining or a sophisticated weeknight dinner, this dish is simple to prepare but looks and tastes restaurant-quality. Serve immediately while the topping is still crunchy and the clams are hot.
Ingredients
  • 16 Clams; littleneck Or pecorino
  • 3 tbsp Olive oil; good quality
  • 1/2 cup Bread crumbs
  • 4 tbsp Dry white wine; or vermouth
  • 1/2 tsp Dried oregano
  • Salt and pepper; freshly ground
  • 1 tbsp Italian parsley; minced
  • Hot pepper flakes; to taste
  • 2 tbsp Parmesan cheese; freshly grated
Directions
  1. 1
    Inspect the clams and discard any clam that is not completely closed or does not close when tapped or dropped into cold water.
  2. 2
    Open the clams using a clam knife or by steaming briefly, then loosen each clam from its shell.
  3. 3
    Reserve the liquid from the clams and discard the top shells.
  4. 4
    Place the clams on their bottom half-shells on a baking sheet.
  5. 5
    In a small bowl, combine the breadcrumbs, oregano, parsley, Parmesan cheese, olive oil, 2 tablespoons of the white wine, salt, pepper, and hot pepper flakes.
  6. 6
    Sprinkle a generous amount of the stuffing mixture over the top of each clam.
  7. 7
    Strain the reserved clam juice and sprinkle it evenly over the stuffing on each clam.
  8. 8
    Pour the remaining 2 tablespoons of white wine into the bottom of the baking sheet.
  9. 9
    Preheat the broiler for about 5 minutes.
  10. 10
    Broil the clams under high heat until the breadcrumbs begin to brown and are crisp, about 3-5 minutes.
  11. 11
    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 clams are fresh by discarding any that do not close when tapped.

Pecorino Romano can be used instead of Parmesan for a sharper flavor.

Add minced garlic to the breadcrumb mixture for extra aroma.

Serve immediately after broiling for the best texture.

Keywords: baked clams, vongole ripiene, italian seafood, stuffed clams, littleneck clams, pecorino cheese, breadcrumb topping, appetizer, broiled seafood, white wine sauce, easy dinner, party food, summer recipe, garlic herb, seafood appetizer, quick meal, clams in shell, italian cuisine, briny flavor, crispy topping
Read it online: https://www.chefs-mate.com/recipe/vongole-ripiene-baked-stuffed-littleneck-clams/