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Baked Clams with Pine Nuts and Basil


These stuffed clams are brimming with flavor.

  • Yield: Makes 6

Source: Martha Stewart Living, September 1996


  • 1/3 cup pine nuts
  • 2 pounds quahog clams, shucked, liquid and shells reserved
  • 5 pounds cherrystone clams, shucked, liquid reserved
  • 1 clove garlic, minced
  • 1 tablespoon unsalted butter, room temperature, plus 1 tablespoon melted
  • 1 cup loosely packed fresh basil leaves, coarsely chopped
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon dry vermouth
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup dry breadcrumbs
  • 1 lemon, sliced into wedges


  1. Heat oven to 400 degrees. Place pine nuts in a single layer on a rimmed baking sheet; toast until golden, about 7 minutes. Shake the pan often while baking to make sure the nuts toast evenly. Let cool; finely chop.

  2. Wash and dry 6 quahog shells; set aside.

  3. Coarsely chop clams; in a large bowl, toss clams with pine nuts, garlic, 1 tablespoon softened butter, basil, lemon juice, vermouth, salt, and pepper; add 1 to 2 tablespoons clam liquid. In a small bowl, mix breadcrumbs with 1 tablespoon melted butter.

  4. Divide clam mixture among reserved shells on a baking sheet; sprinkle with breadcrumbs, and bake until golden brown, about 15 minutes. Serve with lemon wedges.

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