Italian

Medium · Hot

Baked Clam Stuffed Tomatoes

Ripe tomatoes hollowed and filled with a briny, garlicky clam stuffing, breadcrumbs, and fresh herbs, then baked until tender. A sun-soaked coastal appetizer that Gianna would serve with a squeeze of lemon and torn parsley at the end.

Recipe by

Gianna Russo

The Vongole Veteran

Prep

15 min

Cook

30 min

Rest

10 min

Total

55 min

Method

Prepare the Tomatoes

Preheat your oven to 190°C (375°F). Cut the tops off the tomatoes and set aside. Carefully scoop out the inner flesh and seeds with a spoon, leaving sturdy walls. Sprinkle the inside of each tomato with salt, invert them onto a paper towel, and let them drain for 10 minutes.

Make the Clam Stuffing

Drain the clams and roughly chop them if they're whole. In a bowl, combine the chopped clams with the breadcrumbs, finely minced garlic, chopped parsley, 3 tablespoons of olive oil, salt, and black pepper. Toss everything together until well mixed.

Stuff and Bake

Pat the tomato insides dry with paper towels. Place the tomatoes upright in a baking dish. Spoon the clam stuffing generously into each tomato, pressing lightly to pack it in. Drizzle the remaining 2 tablespoons of olive oil over the stuffed tomatoes and replace the tomato tops at a slight angle.

Bake in the preheated oven for 25 to 30 minutes, until the tomatoes are tender and the tops are lightly golden. The stuffing should be fragrant and the tomatoes should have softened but still hold their shape.

Finish and Serve

Remove from the oven and let the tomatoes rest for 2 minutes. Squeeze fresh lemon juice over each stuffed tomato. Scatter torn parsley across the top for brightness.

Serve immediately while warm, with lemon wedges on the side for anyone who wants an extra hit of acid. No cheese, never — just the tomatoes, the clams, and the lemon, the way the sea intended.

Nutri-Score

Excellent balance

A–E · lower is better · score -1

Calories

291

per serving

Source of protein · 12gLow sugar · 5gLow saturated fat · 3g

Protein

12g

Carbs

22g

Fat

19g

Sat. fat

Fiber

Sugar

Sodium

1093mg

MediterraneanPescatarianLow SugarHeart HealthyAnti InflammatoryHigh ProteinOmega 3 RichLow Carb

Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.

Grade pending

Environmental impact

Estimated footprint

Grade pending · 82% ingredient coverage

kg CO₂e

≥0.4

per serving

ripe tomatoes drives 61% of this recipe’s estimated footprint.

Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.

Flavor Profile

Umami

Sweet

Salty

Sour

Bitter

Spicy

Textures

TenderSoftMeatyMoist

Aromas

BrinyHerbalGarlickyCitrusMediterranean

Kitchen Equipment

Primary Tool

Oven

Oven Chef Knife Cutting Board Mixing Bowl Baking DishSpoonPaper Towels

Counter FootprintMedium

Techniques

BakingHollowingStuffing SeasoningBlooming

Safety & Storage

Allergen Warning

This dish contains clams (mollusks) and wheat-based breadcrumbs. These are two of the eight major food allergens. Serve only to guests without shellfish or gluten allergies. Clearly label the dish at buffets or events.

Cross Contamination

Clams must be handled separately from other ingredients during prep. Use dedicated cutting boards, utensils, and containers. If also preparing other dishes, clean and sanitize all surfaces and tools thoroughly after working with the clams.

Cooking Temperature

Bake stuffed tomatoes at 190°C (375°F) for the full 25-30 minutes to ensure the clam filling reaches a safe temperature. Seafood must be cooked through to eliminate potential pathogens. Use a food thermometer to verify internal temperature if uncertain.

Handling

Purchase fresh clams on the day of cooking. Clams should be alive and tightly closed before cooking. Discard any clams that are already open or have cracked shells. Rinse clams thoroughly under cold running water before cooking to remove sand and grit.

Storage

Serve the dish immediately after baking. If storing leftovers, refrigerate within 2 hours in airtight containers at 4°C (40°F) or below. Consume leftovers within 2 days and reheat to 74°C (165°F) before serving.

High Risk Population

This dish is NOT suitable for individuals with shellfish (mollusk) allergies or celiac disease/gluten intolerance. For elderly, immunocompromised, pregnant individuals, or young children, ensure clams are very fresh and thoroughly cooked.

Pro Tips

Technique

When you salt the hollowed tomatoes and let them drain inverted, you're not just removing water — you're building a little cavity that won't turn to mush in the oven. Be patient with those 10 minutes, and pat them dry before stuffing. Dry tomatoes, dry outcome.

Substitution

If clams aren't your thing or you can't find them fresh, use the same weight in blanched mussels or even good-quality canned clams from a trusted brand. The olive oil and garlic do the heavy lifting — the sea is what matters, not the specific shellfish.

From the chef

Ripe tomatoes hollowed out and filled with a briny, garlicky clam stuffing hold their shape in the oven like little boats on the plate — and when you bite in, the juices from the clams and the tomato run together in a way that is pure coastal summer. The stuffing is generous and unfussy: chopped clams, breadcrumbs, garlic that blooms soft and sweet in the heat, a good glug of olive oil. A squeeze of lemon at the end, a scatter of torn parsley for brightness. No cheese anywhere near the seafood. The tomato and the sea do the work.

Gianna RussoThe Vongole Veteran

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TagsBakedStuffedClamSeafoodTomatoGarlicParsleyLemonBriny

AllergensMollusksGlutenWheat

Source: generated · June 10, 2026