WQED mobile
close menu


Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
(click here for details)


Primary category: Appetizers


12 large clams (quahogs)
2 cups bread crumbs
2 or 3 lemons OR 1/2 c lemon juice
3 TB olive oil
2 tsp oregano
Salt and pepper to taste


When buying clams, make sure they are closed and as fresh as possible. Throw clams into boiling water just until they open. Remove clam from shell and clean clams, removing and disposing of black sack. Drain and reserve clam juice.

Chop up clam meat. Mix together bread crumbs, lemon juice, olive oil, oregano, salt and pepper. Mix with clams and stuff shells.

Pour reserved clam juice and lemon juice over clams. Place in baking dish and bake at 350° until bread crumbs brown on top. Makes about 12 half shells.

HINTS: To make sure clams are fresh, put them in a pot of water. If they float, discard them. To make them less sandy, sprinkle corn meal over them and cover with water. Soon afterwards the clams will dispel most of their sand.


Stuffed Clams - NOTES

add your own note

This will be added to your recipes.

Stuffed Clams - REVIEWS



featured specials

  • WQED is pleased to partner with Highmark to bring you these special reports on "Men & Cancer" and "Women & Cancer." Every year cancer claims the lives of nearly 300,000 men in America. According to the American Cancer Society, getting the facts about cancer is an important step in taking care of your overall health.


  • WQED first told her story in "Portraits for the Home Front." Now the legacy of Elizabeth Black continues in a new documentary.