Chop the Clam Meat: After shucking the clams, finely chop the clam meat and set it aside. Rinse the clam shells well and set them aside for stuffing later.

In a large bowl, combine the breadcrumbs, grated Pecorino Romano, minced garlic, and chopped fresh parsley. Slowly drizzle in olive oil while stirring the mixture to evenly moisten the breadcrumbs. Add in a few tablespoons of the reserved clam juice (from the shells) to further moisten the stuffing. The mixture should hold together when pressed but not be overly wet. If it seems too dry, add a bit more clam juice or olive oil.

Taste the stuffing mixture before stuffing the clams. Add a pinch of salt and black pepper to taste, if needed. Remember, Pecorino Romano is already salty, so season carefully.

Take your cleaned clam shells and generously fill each one with the stuffing mixture. Use a spoon to press the stuffing firmly into each shell. The stuffing should be heaped slightly over the top for a satisfying bite.

Arrange the stuffed clams on a baking sheet, making sure they sit flat so the stuffing doesn’t spill out during cooking. Drizzle a bit more olive oil over the tops of the stuffed clams to help them crisp up while baking.

Preheat your oven to 375°F (190°C). Place the baking sheet with the stuffed clams in the oven and bake for 15–20 minutes, or until the tops are golden brown and crispy. Keep an eye on them toward the end of the cooking time to ensure they don’t overcook.

Once baked, remove the clams from the oven and allow them to cool slightly for a couple of minutes. Serve hot with a fresh squeeze of lemon juice over the top and a sprinkle of chopped parsley for brightness. These clams are best enjoyed right away for the perfect combination of crispy stuffing and tender clam meat.