These aren't a lot of seafood dishes that lend themselves well to make ahead preparation. But stuffed clams are perfect for it. Just be sure to freeze them individually before wrapping them up.
Use large Quahog-sized clamshells if serving as a lunch dish, or smaller cherrystone-clam sized shells for the perfect appetizer.
2 cloves garlic, diced
1 tablespoon onion, diced
1 teaspoon fresh parsley, chopped
1/2 tablespoon fresh oregano, chopped
1/4 teaspoon salt
2 tablespoons olive oil
2 cans (6 1/2 ounce size) minced clams
1/4 cup bread crumbs
12 clean clam shells
Make Ahead Preparation:
Sauté garlic and onion parsley and oregano in oil for about 2 mins. When it starts to brown remove from heat and add bread crumbs and clams with the salt, a few drops of hot sauce and enough of the clam liquid so that the mixture is very moist but still holds together well. Mix very well. Spoon into the shells. Sprinkle tops with a little paprika, if desired.
Place the clams on a tray or baking sheet and flash freeze individually. When completely frozen, they can be stored in airtight containers and frozen for up to a month.
Last Minute Assembly:
Preheat oven to 350 degrees. Place clams on baking sheet. If desired, you can top each clam with a 2" piece of raw bacon.
Bake for 20-25 minutes if defrosted, 30 to 35 minutes if frozen.
Serve hot with plenty of fresh lemon wedges and fresh parsley.