If you love seafood and wish you could cook like your favorite restaurant you're going to love my Jersey Shore Deviled Clams! It's easy to make and my restaurant-style appetizer is sure to amaze your friends and family!
During my restaurant years in Ocean City, NJ seafood was king! And appetizers like my Jersey Shore Deviled Clams were one of the more popular items on my menu.
The biggest difference between deviled clams and clams casino 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,
What ingredients do I need to make deviled clams?
Let’s start by gathering the ingredients we need to make my Jersey Shore Deviled 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 do I make Deviled Clams?
The first step in making my Jersey Shore Deviled Clams is 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 1/2 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.
In a large sauté pan over medium-high heat, melt the butter. Add the 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 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 enjoy!
If you love seafood appetizers you may also like these recipes:
- Clams Casino
- New Zealand Mussels – 5 Ways
- Oysters Rockefeller
- Garlic Oysters
- Mushrooms Stuffed with Crabmeat
Jersey Shore Deviled 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
- 1/4 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 1/2 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 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.
Nutrition
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katrina Kroeplin says
umm yes please, these look amazing. now i’m hungry lol.
Eileen Kelly says
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
Rebecca Blackwell says
I made this last night and it was absolutely fantastic! I’d never made deviled clams, but it sounded so delicious I just had to try it. We were not disappointed. GREAT recipe!
Leslie says
What a delightful seafood recipe! I love your creativity in this dish. This is a great recipe to make for guests..they would be so impressed!
Jacqueline Debono says
These deviled clams look so so good. I’ve had mussels au gratin but never clams like this. I think the clams we find here in Northern Italy are smaller than what you have used. I probably need to find bigger ones. This would be a fabulously elegant starter or appetizer.
Paula Montenegro says
I haven’t made clams in ages and this sounds like the type of recipe the whole recipe will love! Spring is starting here and I feel this recipe will hit the spot. And thanks for the idea of reserving the clam juice for other uses, I can only imagine the flavor! Thanks for sharing.
Margarita Ibbott @DownshiftingPRO says
Chef Dennis you never disappoint. Always delicious. Thanks for sharing your expertise.
Ruth I says
Oh I bet this tastes so good! I am so happy we could get fresh clams in here. Excited to try this!
Shelley says
Oh, Dennis – wow! This really is a restaurant-quality appetizer, and something I would have thought was too difficult to make at home. But of course, you make it so approachable with step by step tips! I adore pretty much any and all seafood, and this is such an impressive dish to wow guests!
Amanda says
These clams were delicious! They looked and tasted like they came from a fine dining spot, but they really weren’t difficult to make at all. These will definitely be one of our go-to appetizers from now on!
Jenny says
We love everything seafood and your recipe of deviled clams is going to be a hit in our house, I just know it. I am gathering everything needed and making them for game day Sunday, it will be fun and delicious! Thanks so much for the beautiful recipe.
Nyxie says
These sound gorgeous! I’m always up for trying new things and these look perfect. Seafood is a bit of a passion of mine yet I’ve barely tried anything ‘adventurious.’
rika says
My family loves seafood, especially clams! I need to visit my local seafood market and make it this weekend.
Sandra Shaffer says
It was my first time making deviled clams and they came out great! Better than the version I’ve eaten at a restaurant. Thanks!
Candice says
What a great recipe!! Your professional tips from your time as a chef are priceless… thank you for sharing. Will be making this one again!
Nathalie Porbes says
These recipes with clams looks so good and tasty. I’m craving for one right one. I want to try them all
Catalina says
What a fancy dish! And it’s so easy to make! I will definitely impress my family with these clams!
Swathi says
This looks perfect clams, Love that crispy top and filling interior with lot of falvor. Great appeizer for any get together.
Lois says
Chef Dennis, your stuff is so good, it should be against the law. Wonderful cooking.
Kita Bryant says
Oh boy these clams look so good. I could live off of seafood.
Debra Schroeder says
I love clams but have never tried deviled clams. The recipe seems easy enough and it’s not too carb heavy.
Kathy says
I have never tried clams before. These sure look delicious too. I think it’s about time I give them a try.
Lynndee says
That dish looks delish! I haven’t had clams in a while because it’s hard to find them here.
Jennifer Van Haitsma says
This sounds so good! I’ve never made clams myself but they look tasty. I would love to try these.
[email protected] says
This looks so yummy. I can’t wait to make this recipe with my family.
Heather says
These clams look amazing! I can’t wait to make these for my husband, he will love them!
Joline says
I’m jealous! We rarely get fresh seafood here. Mostly frozen. Will that work in this recipe?
Amber Myers says
These look interesting! I don’t think I’ve ever had deviled clams before. I’ll have to try them out.
melissa chapman says
My son loves seafood and clams are his favorite. I will try to make this for him if I see clams in the market.
Paula Schuck says
Dennis: This looks so good. I have never cooked clams and wouldn’t know where to begin to be honest. But, I would definitely try this if I could get fresh clams here ever. I think you have several remarkable clam recipes here. I am getting super hungry reading them. Also, how do you always make this look doable? That is an art.
Pam Wattenbarger says
I do love seafood and am not sure if I’ve ever had deviled clams before. I definitely want to try them now.
Robin Rue says
Ohhhh these sound absolutely lovely. I am sure my whole family will absolutely love them.