Easy Delicious Stuffed Clams Recipes

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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.

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

STUFFED CLAMS



Stuffed Clams image

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Number Of Ingredients 10

4 bacon slices
1/4 onion, chopped
1/4 cup parsley, chopped
1/2 cup fresh bread crumbs
12 clams, shucked and juice reserved
Salt
Pepper
1 lemon
Tabasco sauce
1/2 stick butter

Steps:

  • Cook bacon in microwave oven or on stove top. Let cool and crumble into medium bowl. Add onion, parsley and bread crumbs. Chop up clams and add to breadcrumb mixture. Moisten with reserved clam liquor. Season with salt, pepper, squirt of lemon and a dash of Tabasco sauce. Fill clam shells with mixture and place in a baking dish. Top clams with dots of butter and more bread crumbs. Broil until browned. Serve.

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.

STUFFED CLAMS



Stuffed Clams image

Provided by Craig Claiborne

Categories     appetizer

Time 22m

Yield 10 servings

Number Of Ingredients 7

24 littleneck clams
1 cup fine fresh bread crumbs
1 teaspoon finely minced garlic
1 tablespoon finely chopped Italian parsley
1 teaspoon dried oregano
Salt to taste, if desired
Freshly ground pepper to taste

Steps:

  • Rinse the clams, and set aside.
  • In a mixing bowl combine the bread crumbs, garlic, parsley, oregano, salt and pepper. If salt is used, use a small amount because the clams themselves are salty.
  • Open the clams or have them opened at the seafood shop. If desired, you may cut the meat of each clam in half and fill each half of the shell. Or you may leave the clams whole and fill only half the shells. Sprinkle the clams with equal portions of the bread-crumb mixture.
  • Preheat the broiler to high. Place the clams under it, about four or five inches from the source of heat. Broil the clams for 1 to 2 minutes or until the crumbs are golden brown on top.

Nutrition Facts : @context http, Calories 74, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 1 gram, Fiber 1 gram, Protein 7 grams, SaturatedFat 0 grams, Sodium 289 milligrams, Sugar 1 gram, TransFat 0 grams

STUFFED CLAMS



Stuffed Clams image

New Jersey Bay stuffed clams, we live on the coast in Jersey where there is an abundance of fresh seafood. I like to try new recipes and have a lot of fun inventing my own.

Provided by CATHY SCHOENSTEIN

Categories     < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

20 fresh clams (, I PREFER CHERRYSTONE SIZE)
1 lb bacon
1 large onion
1 large green bell pepper
1 large red bell pepper
seasoned bread crumbs
1/2 teaspoon garlic powder
1/2 teaspoon seasoning salt
1 tablespoon parsley

Steps:

  • Preheat oven to 350°F.
  • Open clams, making sure to save any juice and half the clam shells.
  • Chop the clams by hand or use the food processor; set aside.
  • Dice the bacon and cook until done.
  • When cool, add to the clams.
  • Dice the vegetables and add to the clams.
  • Add seasonings.
  • Add the bread crumbs 1/2 cup at a time, until it resembles stuffing.
  • If the mixture seems too dry, add the reserved clam juice.
  • Spoon mixture into clam shells and bake for 15 or 20 minutes (when peppers are tender, the clams are done).
  • Enjoy.

Nutrition Facts : Calories 609.6, Fat 52.1, SaturatedFat 17.1, Cholesterol 101.8, Sodium 989.9, Carbohydrate 11.1, Fiber 2.1, Sugar 4.4, Protein 23.6

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