BAKED STUFFED CLAM SHELLS What if you could turn simple clams into golden, cheesy little “seafood cupcakes” that disappear the second they hit the table? Ingredients For the clam mixture: 18–24 large clam shells, cleaned (or oven-safe ramekins) 2 cups chopped cooked clams (fresh or canned, well drained) 2 tbsp butter 1 small onion, very finely diced 2 cloves garlic, minced ½ red bell pepper, finely diced (optional) ½ cup celery, finely diced ½ cup breadcrumbs (panko or regular) ¼ cup grated Parm