The classic clam bar of yesteryear holds an endearing space in older Long Islanders’ hearts. Many of these establishments were — and a few still are — further up island in places like Point Lookout and Far Rockaway. The low-key, no-frill offerings of fried clam strips and a bucket of cold beers the quintessential summertime staples — way before the current lobster roll and rosé trend of late.
Baked clams — aka “stuffies,” a mixture of chopped clams mixed with bread crumbs, herbs and spices, then baked and served in a clamshell — can also draw up beloved memories of the eastern Long Island seafood shacks of days gone by. Shelter Island restaurateurs Ali and Keith Bavaro, owners of Salt in Shelter Island and Port in Greenport, know this well, and have offered the classic dish on their Greenport menu since they opened in 2017.
“They seem to be a staple of many seaside fishing town restaurants, but fresh, high-quality clams elevate ours,” says Ali Bavaro of Port’s popular appetizer. “The secret is taking the time to crush and toast butter crackers instead of using a standard breadcrumb mix.”
That particular butter cracker? None other than Ritz — the snack cracker introduced by Nabisco in 1934.
“When I was researching baked clams or stuffies, I noticed that every recipe had Ritz crackers,” says Port’s executive chef Terance Jenkins. Jenkins, originally from New Orleans, slightly modified Port’s baked clam recipe with some Southern flair.
“Being from the South, baked clams is something we don’t make,” says Jenkins. But in New Orleans, seafood is certainly front and center, as are kicked-up spice additions. “I altered the amount of crackers and went in with more seasonings, like Old Bay and fresh scallion, grown here on the property. You can’t get better than that.”
With fresh clams being the star of this dish, what kind to use may cause some discussions with bivalve purists. Traditionally, most chowder and stuffie recipes call for the year-round harvested quahog (pronounced koh-hog), and while flavorful, they’re at their best when chopped up.
“I prefer using cherrystones,” says Jenkins, who sources clams from Braun Seafood Co. in Cutchogue. Topnecks are also a preferred choice in baked clams for most. Save the sweet littlenecks for the seafood tower. One crucial step when preparing the clams at home? Before cooking, give them a proper soaking in cold water to ensure they are free from any sand or sediment they may have absorbed.
To keep on point with your old-school clam shack gathering, serve these time-honored treats alongside a bucket of ice-cold canned Greenport Brewing Co. Harbor Ale. Just don’t forget the final, crucial step implemented at Port.
“After baking them, broiling the clams for a few minutes gives them that little extra crisp edge and caramelization,” says Bavaro. “Just be sure to watch them so they don’t burn!”
Port’s Baked Clams
Ingredients
- 2 dozen top neck, quahogs or cherrystone clams
- 3 tbsp butter
- 1/2 large yellow onion (or 2 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
- 1 lemon, cut into 4 to 6 wedges
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, remove the clam meat from the shells. Chop 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 out 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 separate pan over medium heat.
- 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 desired thickness.
- Using a large spoon, scoop and generously stuff mixture into shells evenly, 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 top of the clam mixture turns golden brown, keeping a watchful eye on them so they don't burn.
- Remove from oven and garnish with finely minced parsley.
- Serve immediately with fresh lemon wedges or grilled lemon halves.
