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
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.
STUFFED QUAHOGS
Quahogs are another name for hard-shell clams, and I know that at least in our region here in Maine, it refers to larger clams (as opposed to cherrystones). These are fairly easy to make, the worst part is the shucking, but I usually pass that job over to someone else. I eat these anytime I can get them. Update 10/16/2006. I've adjusted the cook times. We like them much better when they were cooked longer.
Provided by Kim127
Categories < 60 Mins
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Shuck quahogs and chop meat.
- Wash shells.
- Cook mushrooms and onions until tender in butter.
- Blend in flour and seasonings.
- Add chopped clams and cook about 10 minutes until flour is thickened, stirring constantly.
- Grease clam shells and fill with mixture.
- Blend butter and crumbs and sprinkle over filling.
- Bake in oven at 400 for 20 minutes.
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.
CLAM STUFFING BAKE
It seemed like Mom was always standing at her old black stove, coming up with recipes. This was one of the oldtime favorites. I loved stuffed clams any time of the year. I buy them fresh when in season and save the shells. Then, when I can't buy them fresh, I use canned. -Lillian Butler Stratford, Connecticut
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, saute the celery, peppers and onion in 1 tablespoon butter until almost tender. Stir in broth and carrot. Bring to a boil. Stir in stuffing mix. Remove from the heat; cover and let stand for 5 minutes. Stir in clams. , Transfer to two 6-oz. ramekins or custard cups coated with cooking spray. Melt remaining butter; stir in lemon juice. Drizzle over the stuffing mix. Bake, uncovered, at 350° for 15-20 minutes or until heated through and golden brown.
Nutrition Facts : Calories 268 calories, Fat 13g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 1254mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein.
STUFFED CLAMS
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
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
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.
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