Stuffed Clams Recipes

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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.

SUPERBOWL STUFFED CLAMS



Superbowl Stuffed Clams image

Make and share this Superbowl Stuffed Clams recipe from Food.com.

Provided by MsPazz

Categories     < 4 Hours

Time 1h20m

Yield 12 Stuffed Clam Shells, 12 serving(s)

Number Of Ingredients 23

12 cleaned large cherrystone clams
1/2-3/4 cup water
2 tablespoons butter
1 garlic clove, minced
1/4 cup dry white wine (optional)
1 teaspoon dried oregano
1 teaspoon dried parsley
1/4 teaspoon crushed red pepper flakes (optional)
chopped cooked clam, from shells
1 (6 1/2 ounce) can minced clams, with juice
6 ounces imitation crabmeat, chopped
1 lb bay scallop (pre-cooked)
1 lb shrimp, cooked, chopped
2 cups fresh breadcrumbs (Panko bread crumbs are best)
1/4 cup minced sweet onion
1/4 cup minced celery
1 garlic clove, minced
1 tablespoon chopped ital. flat leaf parsley
2 tablespoons butter
1 tablespoon olive oil
lemon pepper, to taste
paprika, to taste
1 lemon, quartered

Steps:

  • Directions:.
  • Preheat oven to 400 degrees F.
  • Clean clam shells. With a scrubby, run under water and scrub the outside of each shell, well, then rinse and set aside. Do each shell until all 12 are cleaned and rinsed off.
  • I did (6) clams at a time, straining the liquid through a coffee filter in a colander into another pot to cook the remaining (6) clams, but if you have a pot big enough to hold all 12 clams in a single layer, you can cook all 12 at once. Place clams in bottom of pan, in a single layer. Add: about 1/2 to 3/4 cup water, 2 tablespoons butter, 1 clove garlic, minced, 1/4 cup dry white wine, 1 tsp dried oregano. 1 teaspoons dried parsley, 1/4 teaspoon crushed red pepper flakes (optional).
  • Cover and steam until clam shells open, somewhere's between 5 - 10 minutes.
  • Remove clams and again strain the clam liquid through a coffee filter in a colander. Separate shells, by twisting and pulling apart. Trim edges where connected with knife to smooth shell edges. Set aside.
  • Chop clams, set aside. Open can of diced clams, set aside.
  • In a large frying pan, melt butter with olive oil over medium heat. Stir in onion and celery, cook until translucent. Cook scallops in a separate pan till almost done. Then stir chopped clams, add can of diced clams with liquid, chopped crab meat, cooked scallops with any liquid, chopped shrimp, parsley, lemon pepper, into the onion and celery mixture. Reduce heat to low, and add bread crumbs, then slowly pour in strained clam juice from cooked clams until mixture is slightly sticky, but not wet. The bread crumbs will continue to absorb moisture, you don't want to add too much clam juice or it will be too mushy.
  • Fill each clean clam shell with mixture, pressing tightly into shell. Arrange on a baking sheet, and sprinkle lightly with paprika.
  • Bake in the preheated oven for 20 minutes, or until golden brown and sizzling.
  • If frozen, bake at 350 degrees F for 30 minutes, or until warmed through. Serve warm on a platter with lemon wedges. Servings: 12.

DAD'S FAMOUS STUFFIES



Dad's Famous Stuffies image

The third of July is almost as important as July Fourth in my family. We make these stuffed clams on the third every year, and it's an event in and of itself! -Karen Barros, Bristol, Rhode Island

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 10 servings.

Number Of Ingredients 7

20 fresh large quahog clams (about 10 pounds)
1 pound hot chourico or linguica (smoked Portuguese sausage) or fully cooked Spanish chorizo
1 large onion, chopped (about 2 cups)
3 teaspoons seafood seasoning
1 package (14 ounces) herb stuffing cubes
1 cup water
Optional: Lemon wedges and hot pepper sauce

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.

Nutrition Facts : Calories 296 calories, Fat 11g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 1188mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.

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

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 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.

EASY DELICIOUS STUFFED CLAMS



EASY DELICIOUS STUFFED CLAMS image

This is a quick and easy appetizer or side dish for seafood lovers. Don't let the ease of preparation or the minimal ingredients fool you; these stuffed clams are full of flavor and are absolutely delicious! They will dress up any meal and are always a big hit.

Provided by Tere Gill

Categories     Other Side Dishes

Time 50m

Number Of Ingredients 7

1- 6.5 oz. can(s) chopped clams, drained & juice reserved
1 box instant herb stuffing mix, turkey or chicken flavor
1 1/2 c clam juice (see *note)
5 Tbsp salted butter, divided 4 & 1
1 tsp old bay seafood seasoning plus extra for sprinkling
12 medium clam shells, washed and dried
fresh minced parsley or chives for garnish, optional

Steps:

  • 1. (*Note: I save and freeze clam juice from canned clams that I use in different recipes. You may use the reserved juice of the drained clams plus one 8 oz. bottle of clam juice and enough water to equal 1 1/2 cups total.)
  • 2. Drain clams in small strainer over a 2 cup measuring cup; set clams aside.
  • 3. Add enough clam juice and water to the cup to equal 1 1/2 cups.
  • 4. Pour clam juice into a microwavable bowl; add 4 tablespoons butter and 1 teaspoon old bay seasoning; cover bowl with lid or wax paper; microwave on high power for 3 1/2 minutes or until it begins to boil
  • 5. Remove from microwave, add dry stuffing mix (and seasoning packet, if included;) stir well. Cover and allow to rest for 5 minutes.
  • 6. Preheat oven to 375ºF.
  • 7. Add clams to mixture; mix to combine well.
  • 8. Spoon mixture into empty, clean clam shells. Place filled shells in a 9"X13" baking dish or on a rimmed baking sheet; set aside.
  • 9. Place remaining 1 tablespoon butter in small microwavable cup; cover with small piece of wax paper or paper towel to prevent splatter; microwave on high power for 10 to 15 seconds to melt butter.
  • 10. Brush or spoon butter evenly over each stuffed shell.
  • 11. Lightly sprinkle each with a little extra old bay seasoning.
  • 12. Bake at 375ºF for 30 minutes. Garnish as desired. Serve hot or warm. Cover and refrigerate leftovers.

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Top Asked Questions

How do you make stuffed clams at home?
Stuffed Clams. Ingredients. Directions. 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.
What are stuffed clams called?
Stuffed clams is what this recipe is called officially, but in our household, they’ve been known as “clam things” for a generation. My mom named them that, and even had pretty green ceramic clam shell bowls strictly for the purpose of making clam things.
How to cook frozen clams in the oven?
Fill each clean clam shell with mixture, pressing tightly into shell. Arrange on a baking sheet, and sprinkle lightly with paprika. Bake in the preheated oven for 20 minutes, or until golden brown and sizzling. If frozen, bake at 350 degrees F for 30 minutes, or until warmed through. Serve warm on a platter with lemon wedges.
How long to cook clam shell stuffing in oven?
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.

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