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Home » Recipes » Seafood Appetizers

Baked Stuffed Clams Recipe

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

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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 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,

Table of Contents:
  • Ingredients to make Baked Stuffed Clams
  • How to make Baked Stuffed Clams
  • More Recipes You’ll Love!
  • Recipe: Baked Stuffed Clams

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

Baked Stuffed Clams

Chef Dennis Littley
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!
4.99 from 84 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Appetiser, Appetizer
Cuisine American
Servings 24
Calories 51 kcal

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.
    *You will only be using ½ of each clam shell, 24 pieces in total.
  • 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: 51kcalCarbohydrates: 4gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 68mgPotassium: 26mgFiber: 0.3gSugar: 0.5gVitamin A: 140IUVitamin C: 2mgCalcium: 23mgIron: 0.3mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    4.99 from 84 votes (57 ratings without comment)

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    Recipe Rating




  1. Marie P. says

    December 26, 2024 at 7:51 am

    5 stars
    We made your recipe last night for my family of 6 and it was really delicious. I had no pepper but used celery instead and it turned out great and my granddaughter would like them served for her birthday. One confusion still in your recipe is the use of the clam shells and chopping or keeping the clams whole. I kept one shell from each of my 24 cherrystones and the amount was perfect. Thanks again.

    Reply
  2. Laura says

    December 05, 2024 at 7:36 pm

    4 stars
    Well balanced and good. Maybe a tad more garlic!

    Reply
    • Chef Dennis Littley says

      December 05, 2024 at 7:39 pm

      I’m glad you enjoyed the clams and its easy enough to adjust the seasonings to your taste!

      Reply
    • Nick says

      February 15, 2025 at 6:24 pm

      5 stars
      This is my go-to recipe for “stuffies”. I had been using store bought bread crumbs, but took some stale bread that I toasted and pulsed in a food processor. Makes a HUGE difference. Probably took a bit more clam juice than I normally use. Another note: Smoky bacon is a must! Double smoked is what I normally use. A little maldon salt with a brushing of butter doesn’t hurt either!

      Reply
      • Chef Dennis Littley says

        February 15, 2025 at 6:30 pm

        Thanks for letting me know you’ve been enjoying my stuffed clams! All of your suggestions sound delicious

  3. Barbara Magee says

    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 says

      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 says

      June 12, 2022 at 9:24 am

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

      Reply
      • Robert says

        December 21, 2024 at 11:35 am

        Can I make them a few hours before I have to serve them? I would like to travel to my in-laws and cook them there, or even just reheat them after cooking them at home? Thanks for publishing your great recipes.

      • Chef Dennis Littley says

        December 22, 2024 at 7:38 am

        You can make them, and keep them refrigerated and covered until you’re ready to cook. If you’re traveling with them for more than 30 minutes I would try to keep them cold. Then cook them at your in-laws.

  4. Regina Sacca says

    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
  5. Charles roberts says

    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
  6. katrina Kroeplin says

    October 01, 2020 at 11:36 am

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

    Reply
  7. Eileen Kelly says

    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
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My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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