Countless baked clam recipes exist, but summer ventures to the East End often center around stopping at a local favorite to grab an order. Port in Greenport is one of those places.
While Port shuts down for the season, leaving its deck overlooking the windy harbor and the chilly Shelter Island Ferry dock, this classic recipe offers up some warmth that lasts well into the holiday season. The stuffing even doubles as a killer, crowd-pleasing appetizer dip — just wait until you try it heaped atop a particular cracker.
We love that an established neighborhood spot shares a tried-and-true recipe, letting us home cooks instantly capture that seaside flavor and add it to our repertoire. Owners Ali and Keith Bavaro, and executive chef Terance Jenkins, reveal the secret ingredient that makes this dish brilliant: Ritz crackers. Jenkins gives the stuffies a Southern flair with Old Bay and fresh scallions, but that buttery, crisp Ritz texture creates the magic. It is pure, nostalgic Long Island seafood shack charm, perfect for fighting the winter chill. Serve these clams at your next party or simply make the stuffing and turn it into the easiest, most delicious hot appetizer you will bring to the table.
Tips for the Home Cook
- Sourcing Shellfish: Always start with the best ingredients. If you can’t get out on the water yourself, look for top neck, quahogs, or cherrystone clams at a trusted local spot. Out Of The Blue Seafood in Hampton Bays, for example, is a fantastic source of high-quality regional products. If you buy them shucked, always purchase them in clam juice or their own liquor, not just water.
- The Quick Prep: You can easily prep the stuffing mixture a day ahead. Store the combined mix in an airtight container in the refrigerator. When you are ready to bake, simply mix in a splash of clam juice if the mixture seems dry, then scoop it into the cleaned shells or a baking dish and bake immediately.
- The Dip Strategy: For a simple holiday appetizer, skip the shells entirely. Transfer the prepared stuffing mix to a small, greased baking dish and bake until the top turns golden brown and a slight crust forms along the edges. Serve it warm with extra Ritz crackers or a crusty baguette slice. This method cuts down on prep time and makes for incredible party food.
Locally sourced bivalves, paired with simple every-day pantry staples, make these baked clams a slightly Southern, old-school seafood shack inspired delight. (Photos by Doug Young)
Port’s baked stuffed clams
Ingredients
- 2 dozen top neck, Quahogs or cherrystone clams
- 3 tbsp butter
- 1/2 large yellow onion (or two scallions, peeled, trimmed and thinly sliced)
- 2 celery stalks, finely diced
- 1 tsp minced garlic
- 1 tsp each of parsley, thyme and oregano
- 2 packages (sleeves) of Ritz crackers, crushed into crumbs
- 1/2 lb chopped bacon
- 12 clam shells, cleaned and set aside
- 2 tbsp Old Bay seasoning
- 1-2 cups clam juice
Directions
- Preheat your oven to 400°F.
- Scrub the clams thoroughly to remove any dirt or sand. Place them in a large pot with enough water to cover them, and bring the water to a boil. Cook the clams for about 5 minutes, until their shells open. Discard any clams that do not open.Remove the clams from the pot and let them cool.
- Once the clams are cool enough to handle, shuck the clams and remove the meat from the shells. Chop the clam meat finely and set aside. Rinse the shells clean.
- Chop the onions, celery, garlic, and all herbs. Set aside.
- Cook the chopped bacon in a skillet over low heat with a knob of butter for 10-15 minutes, until the fat is rendered and the bacon is slightly crispy.
- Add the celery, onions, garlic, herbs and remaining butter and sauté until translucent, about 5 minutes.
- Lightly toast the crushed crackers in a separate pan.
- In a large bowl, combine bacon, veggies, herbs, and seasoning with the cracker crumbs. Fold in the chopped clams.
- Mix in clam juice to loosen the mixture until it reaches the desired thickness.
- Using a large spoon, scoop and generously stuff the mixture into the shells, mounding slightly over the top.
- Arrange the clams in a single layer on a baking sheet and bake for 10 minutes. Broil for 1-2 minutes, until the top of the clam mixture turns golden brown, keeping a watchful eye on them so they don't burn.
- Remove from the oven and garnish with finely minced parsley.
- Serve immediately with fresh lemon wedges or grilled lemon halves.
- Alternatively, serve as a dip: transfer the stuffing to a greased baking dish and bake for 35-40minutes, or until the top is golden and the crust around the edges is golden brown. Serve warm with crackers.
