Baked Stuffed Clams

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.)"
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Ingredients

1 h servings 258 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 258 kcal
  • 13%
  • Fat:
  • 8.8 g
  • 14%
  • Carbs:
  • 30g
  • 10%
  • Protein:
  • 15.3 g
  • 31%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 386 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 400 degrees F (205 degrees C).
  2. 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.
  3. 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.)
  4. 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.

Reviews

Read all reviews 11
  1. 12 Ratings

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Most helpful positive review

I really enjoyed this. Instead of using clam shells I put the mixture into a shallow casserole dish and baked it. I serve it in the casserole dish with small buttery crackers to scoop up the mi...

Most helpful critical review

I found that cooking the clams first made them rubbery and over done. I knew how over-cooking clams could turn out before hand too and I even tried to turn the heat to low before adding the clam...

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I found that cooking the clams first made them rubbery and over done. I knew how over-cooking clams could turn out before hand too and I even tried to turn the heat to low before adding the clam...

I really enjoyed this. Instead of using clam shells I put the mixture into a shallow casserole dish and baked it. I serve it in the casserole dish with small buttery crackers to scoop up the mi...

I highly recommend adding the clams last so they don't get overcooked and rubbery. Otherwise, this really wasn't too bad, just the kind of thing I look for in seafood recipes. We threw in more s...

I found this appetizer tasted fairly bland. Maybe because it doesn't tell you what to do with the minced garlic.

Any one know how to clean the clam shells before stuffing them.

These were easy and tasted just as good as any I've had. Nex time I wil make more so that I can freeze them. I wasn't able to find the clam shells but the crab ones worked just fine.

Very bland. I added lemon zest, sea salt and freshly ground black pepper and it still fell short. I won't be making this again.

Very dry. Followed the recipe exactly and was very disappointed in the results.

Over the past few years I have had a heck of a time finding clam shells, and I live in NEW ENGLAND! I think this is because every fish shop here uses the shells and makes thier own stuffed clams...

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