Growing up at the Jersey Shore one of my favorite appetizers was Baked Stuffed Clams. Somehow they got the name of Deviled Clams which helped their popularity at shore restaurants.
Seafood appetizers were always popular during my restaurant days at the Jersey Shore and my version of Baked Stuffed Clams was always a clear winner when it came to appetizers.
The biggest difference between baked stuffed clams and my clams casino recipe is the amount of bread crumbs that are used to make the stuffing. Other than that and a little added extra heat (optional) the ingredients are the same,
Ingredients to make Baked Stuffed Clams
Let’s start by gathering the ingredients we need to make Baked Stuffed Clams. In Chef Speak this is called the Mise en Place which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
How to make Baked Stuffed Clams
The first step in making Baked Stuffed Clams is prepping the clams. That means thoroughly rinsing the clams in cold running water. This process usually takes about 5 minutes to make sure you’ve gotten as much of the residue off the clams as possible.
After cleaning the clams, you’re ready to steam them open. Over high heat In a medium to large pot add 1 tablespoon olive oil and ½ cup water. Add the clams to the pot and cover, allowing the clams to cook for 6-10 minutes or until the shells have all opened.
Once the clams have steamed open, you can remove the clams from the pot to let them cool until you can comfortably handle them.
Remove the clam meat from the clams (not the clam foot which is attached to the shell) and chop into small pieces.
**Save the clam broth that you don’t need for this recipe for later use in soups or sauces.
Pick 12 of the best clam shells for stuffing. Break apart the clamshells from their hinges removing the foot from the shell. Rinse the shells in cold running water until clean. Set aside until needed.
How to make the stuffing for the clams
In a large sauté pan over medium-high heat, melt the butter. Add the bacon, onion and peppers; saute for 2 minutes then add the garlic and continue to saute for another minute.
Remove the pan from the heat and add the minced clams, bread crumbs, parsley, lemon juice, seasonings, and clam juice.
Stir until the stuffing mixture is completely moistened. The stuffing should be moist but not soggy. Add more clam juice if too dry or more bread crumbs if too wet.
Stuff the clam shells with the deviled clam mixture and place them on a baking sheet.
*You can freeze the deviled clams at this point on the baking sheet. Then store them in an airtight container until you want to bake them.
Bake for approximately 20-25 minutes at 375 degrees F. Or until the tops start to brown.
Serve the baked stuffed clams with lemon wedges and enjoy!
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Baked Stuffed Clams
Ingredients
- 24 middle-neck clams or top-neck clams rinsed well to remove sand and grit
- 3 tablespoons onion fine dice
- 3 tablespoons bell peppers finely diced
- 1 clove garlic minced
- 2 slices bacon finely chopped
- ¼ cup butter ½ stick
- 2 tablespoons parsley finely chopped
- 1 tablespoon lemon juice
- 1 cup breadcrumbs plain
- ¼ cup clam juice liquid from steaming the clams- more if needed
- ¼ cup Romano cheese grated
- 1 teaspoon oregano
- ¼ black pepper
- ¼ crushed red pepper
- 12-14 clam half-shells well rinsed, foot removed
Instructions
- Rinse clams in cold running water changing out the water frequently until the water starts to run clear. Remove all sand and grit. *Discard any clams that are not closed or that won't close when you tap them on the counter. These clams are dead and should not be consumed.
- Over high heat In a medium to large pot add 1 tablespoon olive oil and ½ cup water. Add thoroughly washed clams to the pot and cover. Allow to cook for 6-10 minutes or until the shells have all opened.
- Remove the clams from the pot and let them cool until you can comfortably handle them.**Save the clam broth that you don't need for this recipe for later use in soups or sauces.
- Remove the clam meat from the clams (not the clam foot which is attached to the shell) and chop into small pieces.
- Pick the best clam shells for stuffing, gathering enough for the amount of clams you're making. Break apart the clamshells from their hinges removing the foot from the shell. Rinse the shells in cold running water until clean. Set aside until needed.
- Preheat oven to 375 degrees F
- In a large sauté pan over medium-high heat, melt the butter. Add the bacon, onion and peppers, saute for 2 minutes then add the garlic and continue to saute for another minute.
- Turn off the heat and add the minced clams, bread crumbs, parsley, lemon juice, seasonings and clam juice.
- Stir until the stuffing mixture is completely moistened. The stuffing should be moist but not soggy. Add more clam juice if too dry or more bread crumbs if too wet.
- Stuff clam shells with stuffing and place on a baking sheet.
- Bake for approximately 20-25 minutes at 375 degrees F. Or until the tops start to brown.
- Serve with lemon wedges and cocktail sauce.
Barbara Magee
Just made them but used frozen clams that I had handy and had to use. They turned out very good but I will definitely use fresh the next time. I love deviled clams, and had them at the Crab Trap in OC, NJ, where I love to eat them. You can’t get them in Maryland where I live, so I must make them myself! The only thing I was confused about was that you have bacon listed in the ingredients but I did not see it in the recipe. So I cooked the bacon with the veggies. Love your recipes, especially your Tiramisu! Thank you, Barbara
Chef Dennis Littley
hi Barbara
thanks for catching that and yes the bacon was sauteed with the onions and peppers. I’m actually very familiar with the Crab Trap having lived in the area since the sixties.
Thanks for trying my recipes!
Dennis
Capt. Dan
Crab Trap is awesome ! But it’s in Somers Point, not OC
Regina Sacca
Used this recipe for Christmas Eve Feast of Seven Fishes and it was a big hit! Thanks!
Charles roberts
I’m gonna use your recipe , but may I suggest a pinch or two of thyme cause it goes good with clams ,also use Mexican oregano it’s more potent and aromatic . Try my suggestion and tell me what you think
katrina Kroeplin
umm yes please, these look amazing. now i’m hungry lol.
Eileen Kelly
My family loved these clams. we are blessed to live on the bay and get clams often. I need to change things up and get new recipes and this was perfection. The clams are tender and flavor packed