Stuffed Clams
Stuffed clams are a flavorful seafood appetizer featuring tender chopped clams mixed with seasoned bread crumbs, vegetables, and herbs, then baked with crispy bacon on top. Perfect for entertaining or a seafood feast, they offer a savory combination of briny, smoky, and herbaceous flavors that delight the palate.
Ingredients
- 12 giant chowder clams or 24 large Cherrystone clams, opened, drained and chopped
- 1 cup fine toasted bread crumbs ⓘ
- 1/4 cup finely chopped celery ⓘ
- 1/4 cup finely chopped green pepper
- 1/4 cup finely chopped onion ⓘ
- 1 tablespoon lemon juice ⓘ
- 2 tablespoons clam juice from clams ⓘ
- dash of garlic salt ⓘ
- 1 teaspoon oregano ⓘ
- 1/4 teaspoon pepper ⓘ
- bacon pieces ⓘ
- lemon wedges
Instructions
- Mix together bread crumbs, finely chopped celery, green pepper, and onion.
- Add lemon juice and clam juice, then mix well.
- Season with garlic salt, oregano, and pepper, then mix again.
- Add this mixture to the chopped clams.
- Spoon the clam mixture into cleaned clam shells.
- Top each with bacon pieces.
- Bake at 350°F until bacon is crisp.
- Serve with lemon wedges.
Tips & Substitutions
For best results, use fresh clams and ensure they are well-drained before chopping. You can substitute the chowder clams with any other variety of clams if needed. If you prefer a spicier kick, consider adding a pinch of red pepper flakes to the mixture. Toasting the bread crumbs enhances the flavor and crunch, making them a perfect topping for the clams.
Serving Suggestions
These stuffed clams are perfect as an appetizer or main dish. Serve them alongside a fresh salad or with crusty bread for a complete meal. They pair beautifully with a crisp white wine or even a light beer. For a delightful twist, serve with a side of Sauteed Corn With Bacon for a flavorful summer feast.
Storage & Reheating
Leftover stuffed clams can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a preheated oven at 350°F for about 10-15 minutes until heated through. Avoid microwaving, as it can make the clams rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Clams contains roughly 134 calories, with 5g protein, 23g carbohydrates, and 5g fat. It is an excellent source of iron (63% of the Daily Value), dietary fiber (47% of the Daily Value), and calcium (37% of the Daily Value), and a good source of protein. It also contributes 13g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the clam stuffing ahead of time?
Yes, you can prepare the clam stuffing a day in advance. Store it in the refrigerator until you're ready to fill the clam shells. This allows the flavors to meld beautifully. Just remember to add the bacon right before baking for optimal crispiness.
What type of clams should I use for this recipe?
For this recipe, giant chowder clams or large Cherrystone clams work best due to their size and flavor. However, you can also use smaller clams if that’s what you have on hand. Just adjust the baking time as needed, since smaller clams may cook faster.
Can I make this recipe without bacon?
Absolutely! While bacon adds a delicious smoky flavor, you can omit it for a lighter version. Consider using chopped mushrooms or sun-dried tomatoes for added texture and flavor. This way, you can still enjoy a savory stuffed clam without the pork.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).