How To make Baked Stuffed Clams
Ingredients
12
each
chowder clams
1/4
cup
butter
1
cup
fine dry breadcrumbs
1
teaspoon
parsley flakes
1/4
teaspoon
lemon & pepper seasoning
1/8
teaspoon
garlic powder
1/8
teaspoon
oregano
1
few drops of hot sauce
1
paprika
1
old bay seasoning (or any crab spice)
Directions:
Shuck and chop clams, strain and reserve liquid. Melt butter in pan. Add crumbs, parsley, lemon pepper seasoning, garlic powder, oregano, and hot sauce; mix well. If mix is too dry, moisten with clam liquor. Fill 12 clam shells with clam mix. Sprinkle paprika and crab spice over top. Bake at 400 degrees for 12 - 15 min.
How To make Baked Stuffed Clams's Videos
Baked Stuffed Clams Recipe | Uncle G's What's Cooking Recipes
Baked Stuffed Clams Recipe | Uncle Giuseppe's Recipes
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Ingredients:
24 Top-Neck Clams
6 oz clam juice
¼ cup dry white wine
¼ cup chopped celery
¼ cup chopped leek
3 cloves garlic minced
¼ cup chopped parsley
2 tbs chopped celery leaf
2 cups torn seedless Italian bread
4 tbs unsalted butter
1 tbs salt
1 tsp black pepper
Directions:
1.) Wash clams very well with a clam brush.
2.) Soak clams in cold water for one hour. This will purge the clams of all sandy materials.
3.) Place clams in a large saucepot with a lid.
4.) Place white wine and clam juice in with the clams. Fire pot on high heat.
5.) Cover, wait for a boil and watch.
6.) As clams begin to open remove them from pot.
7.) Pour all liquid in a bowl to be used later on.
8.) Once clams have cooled, remove the meat and chop it.
9.) Separate clamshells and wash thoroughly. Recipe should yield about 30 clams.
10.) Preheat the same saucepot to medium-high.
11.) Add in butter, celery, leeks and garlic. Season with salt and pepper.
12.) Cook for 5-8 minutes or until vegetables are slightly soft.
13.) Turn off heat.
14.) Strain clam liquid in a fine mesh strainer back into the pot with the vegetables.
15.) Mix in clam meat, torn bread, parsley and celery leaf.
16.) Scoop 1-2 tbs of clam mix into each shell.
17.) Place clams on a lined baking sheet and broil on high for 3-4 minutes or until golden brown.
18.) Serve hot and serve with lemon wedges.
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Family-owned Uncle Giuseppe's Marketplace is a full-service food market whose mission is to provide a memorable shopping experience with outstanding customer service and quality products, along with the freshest foods made with traditional Italian recipes and ingredients. Founded in 1998, Uncle Giuseppe's has established itself as Long Island's leading Italian food retailing destination. Our Marketplaces emphasize an extensive selection of fresh products, prepared foods, and hard-to-find specialty and gourmet offerings, along with a full assortment of conventional groceries. Uncle Giuseppe's isn't just a supermarket, it's an experience.
Baked Clams
Sit in with Angie today and she'll show you how to make delicious baked clams.
1960's Vintage Baked Clams Recipe Using Canned Clams - Party Food!
This is a vintage recipe for baked clams that my family has been making since the 1960's. It is very easy to make and uses canned clams. These baked clams have a wonderful Italian flavor and everyone has always loved them. They are great for parties because the clams are chopped and very easy to eat.
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#cooking #vintagerecipes #seafood
World's Best Stuffed Clams | Cooking Italian with Joe
This is an easy and fast, and one of the best ways to enjoy clams or mussels or crab you will ever have. Check out the recipe at
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Baked Clams Oreganata Recipe | Cait Straight Up
A delicious Italian Classic - Baked Clams Oreganata are always a favorite! Recipe starts 0:29. This simple, step by step recipe includes cooking the clams, and then topping with a tasty filling! Great recipe for both seafood lovers and dabblers. Clams Oreganata can be a yummy appetizer, a lighter meal, passed hor d'oeuvres or party or holiday treat! Surprise yourself with out easy this recipe is!
Full Clams Oreganata recipe can be found on caitstraightup.com
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Tweet any recipe requests or comments to @CaitStraightUp
Cheers!
Cait Xo
Stuffed Clams | Coastal with Byron Talbott
This week, on the season finale of Coastal, Byron is in Cape Cod, MA meeting up with Steve Hoxie. They're heading to one of Steve's favorite clamming spots to show Byron how to harvest quahogs for his recipe. FULL RECIPE BELOW.
Special Thanks:
Barnstable Association for Recreational Shellfishing
Steve Hoxie & Ron Glantz
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INGREDIENTS:
-1 cup of blonde beer to steam clams
-3 Quahog Clams (reserve shells for stuffing)
-1 1/2 cups soft bread crumbs
-2 to 3 Tbsp olive oil
-2 cloves minced garlic
-1 minced shallot
-1/4 cup chopped celery
-1 Tbsp diced red chili pepper
-1 tsp chopped thyme
-1 tsp chopped parsley
PROCESS:
-Chop your veggies (garlic, shallots, celery & chili pepper)
-Add to pot with a few tablespoons of olive oil
-Cook just until translucent
-Add quahogs and beer, let steam for 5 min or until the quahogs pop open
-Take quahogs out of the pot and pour the excess broth into a large bowl
-Extract the meat from the shell and reserve the shells for later
-Dice clam meat into chunks, small enough that they blend with the stuffing, but not so much that they're lost, add to the bowl with excess broth
-Add breadcrumbs, chopped parsley and thyme
-Salt and pepper to taste
-Break the shell so that the top and bottom are separate pieces
-Scoop out the stuffing and put it back into the shells
-Put them on a pan in the oven at 400F for about 10 to 15 mins or until the tops are brown
-Serve in the shell on top of a bed of salt mixed with a little bit of water
Credits:
Director: Eric Slatkin
Producer: Emily Mraz
DP's: Adam Ducharme / Chris Low
Sound: Justin Gay
Production Coordinator: Gwyn Frank
Grip: James Navaira
PA's: Luke Arreguin and Jamie Dore
Food Stylist: Molly Shuster -