BAKED STUFFED CLAMS
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
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
Refer to step by step on blogpost
Provided by Marie
Number Of Ingredients 13
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.
FRESH BAKED STUFFED CLAMS RECIPE
Enjoy these freshly baked clams stuffed with parmesan cheese and breadcrumbs served with a squeezing-over of lemon wedges.
Provided by Recipes.net Team
Categories Seafood
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Place your clams in a container with clean water. Soak them for 30 minutes.
- Shuck the clams by using a knife to cut the shells in half.
- Combine garlic, bread crumbs, Parmesan, parsley, olive oil, salt, and pepper in a small bowl.
- Coarsely chop the clams and combine with the lemon juice in a separate bowl.
- Place the clam shells on a baking sheet and divide the chopped clams between them. You can use a thin bed of rock salt to stabilize the shells if needed.
- Top with the bread crumb mixture and drizzle with the butter.
- Cook under a preheated broiler until the topping is golden brown and the clams are bubbling, for about 2 minutes.
- Garnish with lemon wedges and serve.
Nutrition Facts : Calories 277.00kcal, Carbohydrate 15.00g, Cholesterol 12.00mg, Fat 21.00g, Fiber 1.00g, Protein 8.00g, SaturatedFat 4.00g, ServingSize 6.00, Sodium 348.00mg, Sugar 1.00g
BAKED CLAM "STUFFIES"
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
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.
FRESH BAKED CLAMS
I love clams! These sound good since you steam them first and them remove them from the shell, make a topping and put them back into the shell with the butter/garlic/crumb topping and broil. I love when the clam is left whole and not chopped (they stay juicy) but it is a personal preference and you could chop them, especially if you can't get fresh small clams.
Provided by Oolala
Categories European
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Put clams in a large kettle or clam pot with the water; cook over moderate heat, just until the shells open.
- Remove from the heat and when cool enough to handle, pluck the whole clams from the shells; save half the shells.
- Meanwhile, blend together the butter, garlic, parsley and bread crumbs.
- Set each clam back into a half shell and spread about a teaspoon of the mixture atop each clam in a shell.
- Arrange filled shells in a baking dish and broil 4" from the heat source until lightly browned, about 3-4 minutes.
- Serve with lemon wedges.
Nutrition Facts : Calories 449.2, Fat 25.9, SaturatedFat 15.2, Cholesterol 113.2, Sodium 1407.7, Carbohydrate 25, Fiber 1.9, Sugar 2.1, Protein 29.1
BAKED STUFFED CLAMS
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 16
Number Of Ingredients 7
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.
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