Stuffed Clams Recipes

BAKED STUFFED CLAMS

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.

STUFFED CLAMS

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 CLAMS

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.

CLAM-STUFFED MUSHROOMS

Steps:

• Remove mushroom stems (discard or save for another use); set caps aside. In a large bowl, combine the clams, bread crumbs, Parmesan cheese, green pepper, onion, garlic, Italian seasoning, parsley and pepper. Stir in 3/4 cup butter. Fill each mushroom cap with about 1 tablespoon clam mixture. , Place in an ungreased 15x10x1-in. baking pan. Sprinkle with mozzarella cheese; drizzle with remaining butter. Bake, uncovered, at 350° for 20-25 minutes or until lightly browned. Serve warm.

DAD'S FAMOUS STUFFIES

Steps:

• Add 2 in. water to a stockpot. Add clams and chourico; bring to a boil. Cover and steam 15-20 minutes or until clams open., Remove clams and sausage from pot, reserving 2 cups cooking liquid; cool slightly. Discard any unopened clams., Preheat oven to 350°. Remove clam meat from shells. Separate shells; reserve 30 half-shells for stuffing. Place clam meat in a food processor; process until finely chopped. Transfer to a large bowl., Remove casings from sausage; cut sausage into 1-1/2-in. pieces. Place in a food processor; process until finely chopped. Add sausage, onion and seafood seasoning to chopped clams. Stir in stuffing cubes. Add reserved cooking liquid and enough water to reach desired moistness, about 1 cup., Spoon clam mixture into reserved shells. Place in 15x10x1-in. baking pans. Bake until heated through, 15-20 minutes. Preheat broiler., Broil clams 4-6 in. from heat 4-5 minutes or until golden brown. If desired, serve with lemon wedges and pepper sauce. Freeze option: Cover and freeze unbaked stuffed clams in a 15x10x1-in. baking pan until firm. Transfer to freezer containers; return to freezer. To use, place 3 stuffed clams on a microwave-safe plate. Cover with a paper towel; microwave on high until heated through, 3-4 minutes. Serve as directed.

STUFFED CLAMS

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

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.

STUFFED CLAMS

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.

CLAM-STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease 9x13-inch pan with 2 tablespoons olive oil.
• Use a dry vegetable brush or paper towel to lightly scrub mushrooms to remove any dirt. Separate stems from mushroom caps. Use a small spoon to carefully scoop out the dark mushroom gills to make more room for the stuffing; discard gills. Chop mushroom stems finely and set aside.
• Place remaining 2 tablespoons olive oil in a skillet and heat over medium heat for a few minutes. Add garlic and mushroom stems and cook, stirring constantly, for 4 to 5 minutes. Turn off heat. Add clams, panko, Parmesan cheese, Italian seasoning, parsley, salt, and pepper and mix to combine.
• Fill mushroom caps with the mixture and place in the prepared pan.
• Bake in the preheated oven until sizzling, about 20 minutes.

STUFFED CLAMS

Steps:

• Place a layer of rock salt in the bottom of your baking pan to nestle the clams securely and to prevent the juice from running out when the clams open.
• Preheat the oven to 400°F.
• Scrub the clams well and place in prepared pan.
• Place in the oven until the clams begin to open.
• Take out of the oven, remove from the shells, reserving the juice.
• Reduce the oven heat to 350°F.
• Chop the clam meat well and combine with the clam juice, mushrooms, bacon, parsley, salt and pepper.
• Add enough bread crumbs to thicken, so that the mixture will hold its shape in the shells.
• Mix thoroughly and fill the clam shells.
• Sprinkle with bread crumbs and place a small piece of butter on each stuffed shell.
• Bake until brown on top, about 12 minutes.

HERBED BREADCRUMB STUFFING

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.