Rhode Island has its famous "stuffies," but in fact there are hundreds of variations on recipes for stuffed clams, most of them coming from the northeastern United States. Virtually all stuffed clam recipes involve a mixture of bread crumbs, clam meat, and seasonings, which are combined and then returned to the shell and baked. Quahogs and cherrystones are the types most commonly used for stuffed clam recipes, but any large clam will do. For spicier flavor, use cayenne pepper in place of paprika.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
35 minutes
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Preheat oven to 350°F.
- Rinse clams to remove grit and place in pan with water.
- Bring water to a low boil and steam until clams open, about 8–10 minutes. Do not use any clams that fail to open after steaming.
- Remove clams from heat and let cool, reserving some of the water.
- Remove clam meat from shells and chop finely
- Break clam shells in half and choose the eight best looking halves for stuffing and set aside.
- Melt butter in a skillet over medium high heat and add onion, cooking until onion is soft, about 1–2 minutes.
- Stir in garlic and red pepper, cooking for 1 minute.
- Add breadcrumbs and stir, cooking for 1 minute more.
- Add clams and stir.
- Mix in parsley, lemon juice, Parmesan cheese, and paprika.
- Add 1–2 tablespoons of the reserved clam water to hold the mixture together.
- Divide the mixture evenly between the eight shell halves, gently pressing mixture into shells.
- Set shells in an oven-safe cooking pan and bake for about 20 minutes, or until golden-brown on top.
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