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    Home » Recipes » Seafood Appetizers

    Baked Stuffed Clams Recipe

    Published: Sep 20, 2020 · Modified: Nov 5, 2022 by Chef Dennis Littley

    497 shares
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    • Yummly
    5 from 64 votes
    Jump to Recipe Print Recipe
    pinterest image for deviled clams

    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.

    baked stuffed clams on a white plate with lemon wedges

    The biggest difference between baked stuffed 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,

    Ingredients to make Baked Stuffed Clams

    ingredients to make recipe

    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

    whole clams in stock pot

    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.

    steamed whole clams in stock pot

    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.

    cleaned half clam shells on a plate

    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

    sauteed peppers and onions in a large skillet

    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.

    ingredients to make deviled clams in a large skillet

    Remove the pan from the heat and add the minced clams, bread crumbs, parsley, lemon juice, seasonings, and clam juice.

    deviled clam stuffing in a large skillet

    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.

    stuffed clams on a sheet pan

    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.

    cooked deviled clams on a white plate with lemon wedges

    Serve the baked stuffed clams with lemon wedges and enjoy!

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    deviled clams on a white plate with lemon wedges
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    5 from 64 votes

    Baked Stuffed Clams

    If you love seafood and wish you could cook like your favorite restaurant you're going to love my Baked Stuffed Clams! It's easy to make and my restaurant-style appetizer is sure to amaze your friends and family!
    Prep Time15 mins
    Cook Time35 mins
    Total Time50 mins
    Course: Appetiser, Appetizer
    Cuisine: American
    Servings: 12
    Calories: 102kcal
    Author: Chef Dennis Littley

    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
    US Customary – Metric
    Prevent your screen from going dark

    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.

    Nutrition

    Calories: 102kcal | Carbohydrates: 8g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 159mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin A: 276IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

    More Seafood Appetizers

    • Crab Stuffed Mushrooms
    • 10 Best Seafood Appetizers – Chef Approved
    • Restaurant Style Peel and Eat Shrimp
    • Shrimp Cocktail Recipe {Restaurant-Style}

    About Chef Dennis

    Picture of Chef Dennis

    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Barbara Magee

      September 25, 2021 at 7:31 pm

      5 stars
      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

      Reply
      • Chef Dennis Littley

        September 25, 2021 at 9:00 pm

        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

        Reply
      • Capt. Dan

        June 12, 2022 at 9:24 am

        Crab Trap is awesome ! But it’s in Somers Point, not OC

        Reply
    2. Regina Sacca

      December 25, 2020 at 2:47 pm

      Used this recipe for Christmas Eve Feast of Seven Fishes and it was a big hit! Thanks!

      Reply
    3. Charles roberts

      November 04, 2020 at 10:45 pm

      5 stars
      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

      Reply
    4. katrina Kroeplin

      October 01, 2020 at 11:36 am

      umm yes please, these look amazing. now i’m hungry lol.

      Reply
    5. Eileen Kelly

      September 28, 2020 at 1:22 am

      5 stars
      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

      Reply
    6. Rebecca Blackwell

      September 27, 2020 at 10:10 pm

      5 stars
      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!

      Reply
    7. Leslie

      September 27, 2020 at 2:00 pm

      5 stars
      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!

      Reply
    8. Jacqueline Debono

      September 26, 2020 at 10:21 am

      5 stars
      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.

      Reply
    9. Paula Montenegro

      September 25, 2020 at 5:59 am

      5 stars
      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.

      Reply
    10. Margarita Ibbott @DownshiftingPRO

      September 25, 2020 at 1:18 am

      Chef Dennis you never disappoint. Always delicious. Thanks for sharing your expertise.

      Reply
    11. Ruth I

      September 24, 2020 at 4:11 pm

      5 stars
      Oh I bet this tastes so good! I am so happy we could get fresh clams in here. Excited to try this!

      Reply
    12. Shelley

      September 24, 2020 at 2:28 pm

      5 stars
      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!

      Reply
    13. Amanda

      September 24, 2020 at 1:47 pm

      5 stars
      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!

      Reply
    14. Jenny

      September 24, 2020 at 12:06 pm

      5 stars
      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.

      Reply
    15. Nyxie

      September 24, 2020 at 7:50 am

      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.’

      Reply
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