Baked Stuffed Clams Recipes

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BAKED STUFFED CLAMS



Baked Stuffed Clams image

My clams are requested all the time. They are the perfect appetizer for any occasion and so easy to make. Definitely guaranteed to rival anything you get in a restaurant! Great to freeze and have as a quick snack anytime. (Note: if you don't have clam shells, form tin foil into clam shaped cups, and proceed as directed.)

Provided by Danielle Merk

Categories     Appetizers and Snacks     Seafood

Time 1h

Yield 12

Number Of Ingredients 12

24 Clean Clam Shells
2 (6.5 ounce) cans minced clams, drained with juice reserved
1 (6 ounce) can crab meat, drained
4 cups fresh bread crumbs
¼ cup minced sweet onion
2 cloves garlic, minced
2 tablespoons chopped Italian flat leaf parsley
4 tablespoons butter
2 tablespoons olive oil
lemon pepper to taste
paprika to taste
2 lemons, quartered

Steps:

  • Preheat oven to 400 degrees F (205 degrees C).
  • In a large frying pan, melt butter with olive oil over medium heat. Stir in onion, and cook until translucent. Stir in clams, crab meat, parsley, lemon pepper, and bread crumbs. Reduce heat to low, and slowly pour in clam juice until mixture is slightly sticky, but not wet. The bread crumbs will continue to absorb moisture, so be careful not to add too much clam juice.
  • Fill each clean clam shell with mixture, pressing tightly into shell. Arrange on a baking sheet, and sprinkle lightly with paprika. (Stuffed shells may be covered and frozen at this point for later use.)
  • Bake in the preheated oven for 20 minutes, or until golden brown and sizzling. If frozen, bake at 350 degrees F (175 degrees C) for 30 minutes, or until warmed through. Serve warm on a platter with lemon wedges.

Nutrition Facts : Calories 258 calories, Carbohydrate 30 g, Cholesterol 38.5 mg, Fat 8.8 g, Fiber 2.6 g, Protein 15.3 g, SaturatedFat 3.2 g, Sodium 385.5 mg, Sugar 2.5 g

PERFECT BAKED STUFFED CLAMS



Perfect Baked Stuffed Clams image

Refer to step by step on blogpost

Provided by Marie

Number Of Ingredients 13

5 lbs. fresh, little neck clams could yield 4 dozen depending on size and discards, cleaned, scrubbed and sand removed as outlined in blogpost
POACHING LIQUID
water, 1 cup white wine, a few whole garlic cloves, a bay leaf and a small bunch of parsley, just enough to cover the clams.
FILLING
2 cups homemade or good quality bread crumbs
4 tablespoons each of unsalted butter and olive oil
zest of 1 lemon
3 or 4 garlic cloves grated on a microplane
a handful of chopped parsley
½ cup of grated pecorino romano cheese
salt and pepper to taste
lemon for garnish
hot sauce optional

Steps:

  • Clean clams according to step by step on blog post
  • Steam clams as stated in step by step on post.
  • Prepare the half shells as pictured in post for a visual.
  • In a small saucepan, melt butter and olive oil together.
  • Stir in grated garlic and simmer until it's infused but not golden or dark.
  • In a bowl add the breadcrumbs, zest, cheese, parsley, salt and pepper, mix together then pour in the melted oil/butter with garlic mixture and stir together until it looks like wet sand, if too dry add more melted butter and olive oil.
  • Fill each half shell with a heaping teaspoon of the stuffing mixture and place them onto a foil lined sheet pan.
  • Drizzle the tops with olive oil and place into a pre-heated 450 degree oven for around 8 minutes.
  • They should be medium golden brown when finished, also nice and crispy.
  • Serve immediately with lemon slices and hot sauce on the side.

STUFFED CLAMS



Stuffed Clams image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 8

1 small onion, chopped
1 green pepper, diced
1 cup sliced mushrooms, sliced
2 cups clams, chopped
Ritz Crackers
1/2 cup butter
Salt, pepper and crushed garlic, to taste
Lemon wedges, for garnish

Steps:

  • Saute chopped onions, diced pepper and sliced mushrooms in 1/4 cup butter. Add to chopped clams, and season with salt, pepper and garlic.
  • Add the clam mixture to crushed Ritz crackers and 1/4 cup of melted butter until the mixture holds together but is not too greasy.
  • Stuff the clam shells with the mixture and bake for about 15 minutes at 350 degrees.
  • Garnish with a lemon wedge.

BAKED STUFFED QUAHOGS OR CLAMS (RHODE ISLAND STYLE)



Baked Stuffed Quahogs or Clams (Rhode Island Style) image

Quahogs as we call them in RI are actually large chowder clams. These are delicious but take a little time to prepare. You can make these ahead and freeze them until you are ready to bake and eat. I'm Italian and this is a favorite for our Christmas Eve fish dinner - but we also enjoy them during the summer! YUM!

Provided by Golden Sunflower

Categories     Summer

Time 1h10m

Yield 24 stuffies, 24 serving(s)

Number Of Ingredients 8

12 large quahogs or 12 large clams, in their shells
1 (16 ounce) bag herb seasoned stuffing mix, Pepperidge Farm
2 stalks celery, diced
1 medium onion, diced
1/2 cup butter
1/2 cup white wine
1 -2 tablespoon Old Bay Seasoning
3 -4 cups clam juice, includes reserved from clams

Steps:

  • Preheat oven 350 degrees.
  • Shuck quahogs/clams. Chop quahog meat into bite size chunks and set aside. Save shells and juice. You should have 24 shells for 24 "stuffies". Scrub the shells clean before stuffing.
  • Melt 1/2 stick of butter and saute celery and onion on medium low heat for about 5 minutes. Add white wine, remaining butter and clam juice and continue to simmer for another 5 minutes to reduce liquid just a bit and butter is melted. Add chopped quahogs and remove from heat. Strain and separate liquid from solids - do not toss anything!
  • In a large bowl add stuffing, pour liquid on stuffing. If stuffing is dry add more of the clam juice. Stuffing should have a sloppy soupy consistency.
  • Add clam and veggie mixture to stuffing. Remember stuffing must be soupy because when it cooks the liquid will dry up.
  • Add 1 T Old Bay at a time, mix and taste - if you need more flavor add a little more. Be careful - Old Bay is salty.
  • Place shells on a large pizza/cookie sheet. Spray each with a little oil spray to prevent stuffing from sticking.
  • Scoop a large amount of stuffing in each of the quahogs - you may be able to use all 24 shells.
  • A few things to remember - do not over cook quahogs in pan w/veggies, stuffing must be soupy - if it's dry add a little more clam juice, be careful with the Old Bay. This a an easy recipe, but it took me a couple of times before I perfected it.
  • I put 35-40 minutes for cooking - but when the stuffing is set and the top is crunchy and brown - they are done!
  • Enjoy!

CLAM STUFFING BAKE



Clam Stuffing Bake image

It seemed like Mom was always standing at her old black stove, coming up with recipes. This was one of the oldtime favorites. I loved stuffed clams any time of the year. I buy them fresh when in season and save the shells. Then, when I can't buy them fresh, I use canned. -Lillian Butler Stratford, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 8

2 tablespoons each chopped celery, green pepper and sweet red pepper
4-1/2 teaspoons chopped onion
2 tablespoons butter, divided
1/2 cup chicken broth
1/4 cup shredded carrot
1 cup seasoned stuffing mix
1 can (6-1/2 ounces) minced clams, drained
1/4 teaspoon lemon juice

Steps:

  • In a small saucepan, saute the celery, peppers and onion in 1 tablespoon butter until almost tender. Stir in broth and carrot. Bring to a boil. Stir in stuffing mix. Remove from the heat; cover and let stand for 5 minutes. Stir in clams. , Transfer to two 6-oz. ramekins or custard cups coated with cooking spray. Melt remaining butter; stir in lemon juice. Drizzle over the stuffing mix. Bake, uncovered, at 350° for 15-20 minutes or until heated through and golden brown.

Nutrition Facts : Calories 268 calories, Fat 13g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 1254mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein.

BAKED CLAMS



Baked Clams image

This recipe for baked clams tried to bridge the gap between the glory of a clam pulled from a clambake and the unfortunate, common mediocrity of ubiquitous baked stuffed clams. It contains some of the usual suspects - onion and celery - and some unusual ones, like clam juice and vermouth. Importantly, it doesn't require clam shucking, which is a dangerous occupation, best avoided unless you are very brave.

Provided by Tamar Adler

Time 1h

Yield 6 servings (or 2 if you love clams)

Number Of Ingredients 11

24-30 littleneck or cherrystone clams*
3 tablespoons clam juice
3 tablespoons water
2 tablespoons dry vermouth
1 cup combined (any combination) sliced green or plain white garlic, finely sliced leek, chopped celery, fennel or fennel top
3 tablespoons butter plus 2 tablespoons unsalted butter, separated
2 tablespoons heavy cream
1/4 cup chopped celery leaf
1 tablespoon chopped fennel frond
1 tablespoon chopped chervil (if available; if not, use more celery leaves or fennel fronds)
3 tablespoons fresh bread crumbs

Steps:

  • Wash the clams very well. Put them, the clam juice, water and vermouth in a big pot with a cover. Cook them over very high heat, bringing them to a boil, until they are just cooked, removing them one by one, or by the few, to a roasting pan or other flat tray, with tongs or a hand-held sieve, the instant they pop open.
  • Once they've cooled, remove the clams from the shells. Divide top and bottom shells. Wash as many as you plan to serve, and leave them to dry. Add any liquid left with the clams to the liquid in the clam pot.
  • Sauté the cup of garlic, leeks, celery and fennel in 3 tablespoons of butter, adding only the tiniest, barest bit of salt to help the vegetables release their liquid. Cook for 5 to 10 minutes, until leeks are tender and taste good. Through a fine strainer, add all the liquid in the clam pot. Bring to a boil, and cook down until only about 1 cup of liquid remains. Add the heavy cream. Taste for salt. Add the chopped leaves and chervil and the clams, either whole or roughly chopped.
  • Divide the remaining 2 tablespoons of butter into 24 small squares. If it seems difficult, use more butter. No precision needed. Fill each half clamshell very full with the clam mixture - with either 1 clam per shell, if left whole, or a spoonful, if chopped. Top each half with a sprinkle of bread crumbs and a tiny square of butter.
  • Put in a single layer, in 1 or 2 large roasting or baking pans, under the broiler at its highest setting, quite close to the broiler. Serve hot.

Nutrition Facts : @context http, Calories 179, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 9 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 5 grams, Sodium 474 milligrams, Sugar 1 gram, TransFat 0 grams

BAKED CLAM "STUFFIES"



Baked Clam

These stuffed clams are a Rhode Island specialty! Large clams can be tough because of their size-but when steamed and chopped, they add bite and briny flavor to a soft, chorizo-vegetable stuffing. Finished in the oven for a golden Parmesan crust, this is a fun, satisfying appetizer to eat, straight from the shell.

Provided by Michael Ruhlman

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 14

1 1/2 cups Water, approximately, depending on size of Dutch oven
12 large clams, such as Cherrystone or Quahog
1 medium yellow onion, about 1 cup diced
1/2 red bell pepper, about 1 cup diced
2 ribs celery, about 1 cup diced
2 large cloves garlic, or 3 small
4 tablespoons unsalted butter, ½ stick
6 ounces Portuguese or Spanish chorizo (cooked, spicy, smoked sausage), cut into a small dice
1/2 teaspoon dried red pepper flakes
15 Ritz crackers, about ½ cup crushed
3/4 cup seasoned breadcrumbs
1/4 cup freshly grated Parmigiano-Reggiano
1 lemon
hot sauce

Steps:

  • Steam clams: Preheat oven to 350 F. Rinse clams in water to remove any sand or grit. (Alternatively, clams can be soaked in water up to 1 hour.) In a large Dutch oven over high heat, bring 1 inch of water to a boil. Add clams to the boiling water; cover and reduce heat to medium. Cook until clams are open, 7-10 minutes, checking after 5 minutes. Meanwhile, prepare the vegetables.
  • Vegetables: Small-dice the onion. Remove and discard the seeds and white ribs from bell pepper, then small-dice. Trim away the top and bottom of the celery, then small-dice. Roughly mince the garlic. Set all the vegetables aside.
  • After 5 minutes, check the clams; transfer the ones that have opened to a bowl. Continue steaming the remaining clams until they are all open, discarding the ones that are cracked or don't open; reserve the clam broth in the Dutch oven. Allow the clams and clam broth to cool.
  • Stuffing: In a large sauté pan over medium heat, melt the butter. When foamy, add vegetables and sweat until soft, stirring occasionally, 6-8 minutes. Meanwhile, remove clams from their shells; set the shells aside. Optional: Cut the clams in half, then remove and discard any dark detritus in the bellies. Roughly chop the clams, then set aside.Separate the clam shells at their hinges; rinse and dry, then pick 12 of the nicest-looking half-shells and scrape off any muscle that remains attached. Set aside.
  • When the vegetables are soft, add the chopped clams, chorizo, and red pepper flakes. Stir and cook until the chorizo fat begins to render, 1-2 minutes. Meanwhile, place Ritz crackers in a plastic zip-top bag. Crush into a coarse meal using a rolling pin, and set aside. (Note: If using unseasoned breadcrumbs, add a pinch of dried parsley, dried thyme, and dried oregano, and mix to combine.)
  • Set a coffee filter into a small bowl. Strain about 1 cup of the reserved clam broth through the filter to remove sand and impurities. Set aside the strained broth.To the clam mixture, add ½ cup breadcrumbs, the crushed crackers, and ½ cup strained broth. Stir to combine, adding more breadcrumbs as necessary for a moist, stuffing-like consistency. Turn off heat and let cool, 10 minutes.
  • Bake: Place the 12 clean, dried shells on a rimmed baking sheet lined with parchment paper. Heap each shell with plenty of clam stuffing, lightly packing it so nothing spills out. Top with freshly grated Parmigiano-Reggiano. Bake until Stuffies are heated through and begin to brown on top, 15-20 minutes.When Stuffies are lightly brown, turn on the broiler. Place the tray on the top rack, 6 inches from the heat source, and broil until brown and crusty on top, about 2 minutes. (Keep a close eye on the Stuffies so they don't burn!)
  • Remove from oven and arrange shells on a serving platter. Serve immediately, with lemon wedges and hot sauce on the side.

BAKED STUFFED CLAMS



Baked Stuffed Clams image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 16

Number Of Ingredients 7

2 tablespoons olive oil
1 small red onion, coarsely chopped
5 garlic cloves, crushed
1 cup dry white wine
16 littleneck or cherrystone clams (each about 3 inches wide), scrubbed
Herbed Breadcrumb Stuffing
Seaweed, for serving (optional)

Steps:

  • Heat olive oil in a pot over medium-high heat. Cook onion until softened but not browned, stirring occasionally, about 5 minutes. Add garlic and saute, stirring, just until fragrant, about 1 minute.
  • Add wine, and bring to a simmer. Add clams, and stir to combine. Cover and steam until clams have opened, 5 to 7 minutes. Remove from heat. Use a slotted spoon to transfer clams to a rimmed baking sheet to cool, discarding any that do not open. Strain clam broth through a fine sieve, and reserve broth for making stuffing.
  • When clams are cool enough to handle, remove all meat, and reserve. Remove half of each clam shell, and discard. Arrange the remaining halves on a rimmed baking sheet. Cut each clam into ½-inch pieces; return pieces to shell. (Clams can be prepared to this point up to 1 day ahead. Cover with plastic wrap and refrigerate.)
  • Preheat oven to 350 degrees F. Dividing evenly, press Herbed Breadcrumb Stuffing into clam shells, smoothing with the back of a spoon. Bake until tops are golden, 25 to 30 minutes. Nestle clams on seaweed, if desired, and serve immediately.

CHOPPED BAKED CLAMS



Chopped Baked Clams image

While working at a restaurant, I needed a better recipe for baked clams. This is the what I devised. They went over very well. This can also be used as a spread on crackers.

Provided by WAYNE14

Categories     Appetizers and Snacks     Seafood

Time 35m

Yield 4

Number Of Ingredients 9

1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 (6.5 ounce) can minced clams, with juice
1 teaspoon dried thyme
1 teaspoon dried oregano
1 egg, beaten
½ cup seasoned bread crumbs
2 tablespoons melted butter

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat olive oil in a saucepan over medium heat. Cook onion in heated oil for 2 to 3 minutes. Add garlic and cook for 1 to 2 minutes more, making sure not to brown the garlic. Stir in the clams, thyme, and oregano. Remove from heat and stir in the beaten egg. Once combined, mix in breadcrumbs and spoon mixture into 4 ramekins; arrange on a baking sheet. Drizzle butter over each ramekin.
  • Bake in preheated oven for 15 minutes.

Nutrition Facts : Calories 234.6 calories, Carbohydrate 16 g, Cholesterol 87.1 mg, Fat 11.9 g, Fiber 1.4 g, Protein 15.6 g, SaturatedFat 4.7 g, Sodium 208.6 mg, Sugar 2.1 g

HERBED BREADCRUMB STUFFING



Herbed Breadcrumb Stuffing image

Provided by Martha Stewart

Yield Makes enough for 16 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1/2 medium white onion, minced
2 garlic cloves, minced
1/2 cup almond flour (or finely ground blanched almonds)
1 cup fine fresh breadcrumbs
1/2 cup finely chopped fresh flat-leaf parsley leaves
1 tablespoon finely chopped fresh dill leaves
1 teaspoon finely chopped fresh thyme leaves
1/2 teaspoon finely chopped fresh rosemary leaves
4 tablespoons unsalted butter, softened
Coarse salt and freshly ground pepper
4 to 6 tablespoons clam broth (reserved from steaming clams)

Steps:

  • Heat olive oil in a saute pan. Cook onion and garlic until translucent, stirring frequently, about 5 minutes. Remove from heat and let cool completely.
  • Stir together onion mixture, almond flour, breadcrumbs, herbs, and butter in a bowl; season with salt and pepper. Stir in just enough clam broth to moisten stuffing.

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