BAKED STUFFED CLAMS
My clams are requested all the time. They are the perfect appetizer for any occasion and so easy to make. Definitely guaranteed to rival anything you get in a restaurant! Great to freeze and have as a quick snack anytime. (Note: if you don't have clam shells, form tin foil into clam shaped cups, and proceed as directed.)
Provided by Danielle Merk
Categories Appetizers and Snacks Seafood
Time 1h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- In a large frying pan, melt butter with olive oil over medium heat. Stir in onion, and cook until translucent. Stir in clams, crab meat, parsley, lemon pepper, and bread crumbs. Reduce heat to low, and slowly pour in clam juice until mixture is slightly sticky, but not wet. The bread crumbs will continue to absorb moisture, so be careful not to add too much clam juice.
- Fill each clean clam shell with mixture, pressing tightly into shell. Arrange on a baking sheet, and sprinkle lightly with paprika. (Stuffed shells may be covered and frozen at this point for later use.)
- Bake in the preheated oven for 20 minutes, or until golden brown and sizzling. If frozen, bake at 350 degrees F (175 degrees C) for 30 minutes, or until warmed through. Serve warm on a platter with lemon wedges.
Nutrition Facts : Calories 258 calories, Carbohydrate 30 g, Cholesterol 38.5 mg, Fat 8.8 g, Fiber 2.6 g, Protein 15.3 g, SaturatedFat 3.2 g, Sodium 385.5 mg, Sugar 2.5 g
BAKED STUFFED CLAMS
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 16
Number Of Ingredients 7
Steps:
- Heat olive oil in a pot over medium-high heat. Cook onion until softened but not browned, stirring occasionally, about 5 minutes. Add garlic and saute, stirring, just until fragrant, about 1 minute.
- Add wine, and bring to a simmer. Add clams, and stir to combine. Cover and steam until clams have opened, 5 to 7 minutes. Remove from heat. Use a slotted spoon to transfer clams to a rimmed baking sheet to cool, discarding any that do not open. Strain clam broth through a fine sieve, and reserve broth for making stuffing.
- When clams are cool enough to handle, remove all meat, and reserve. Remove half of each clam shell, and discard. Arrange the remaining halves on a rimmed baking sheet. Cut each clam into ½-inch pieces; return pieces to shell. (Clams can be prepared to this point up to 1 day ahead. Cover with plastic wrap and refrigerate.)
- Preheat oven to 350 degrees F. Dividing evenly, press Herbed Breadcrumb Stuffing into clam shells, smoothing with the back of a spoon. Bake until tops are golden, 25 to 30 minutes. Nestle clams on seaweed, if desired, and serve immediately.
DEVILED CLAMS
An old recipe from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Smaller portions would make a good appetizer.
Provided by Molly53
Categories Free Of...
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Steam clams in a little water for five minutes.
- Drain, saving the juice.
- Cool clams and remove from shells.
- Combine clams, eggs, cracker crumbs, and seasonings; chop the mixture fine.
- Melt two tablespoons of the butter and saute the vegetables for five minutes.
- Combine the vegetables with the clam mixture and stir in the clam juice.
- Preheat oven to 450F and grease four ramekins generously with butter.
- Fill the ramekins with the clam mixture, sprinkle with parsley and dot with the remaining 2 tablespoons of butter.
- Bake for about 5 minutes.
- Serve very hot.
DEVILED CLAMS OLD FASHIONED STYLE (ALMOST!)
This is a variation of recipe #14972 (thank you Cathy). It is spicier, and the chowder clams have an earthier flavor reminiscent of one of my favorites of many years ago. These freeze well and defrost/reheat easily in a microwave for quick dinners.
Provided by 4John6
Categories Canadian
Time 1h55m
Yield 48 deviled clams, 24 serving(s)
Number Of Ingredients 12
Steps:
- Using a food processor (do not clean between ingredients).
- Finely slice the torpedo rolls and set aside.
- Finely chop bacon and put in a large, deep saute pan and put on medium heat.
- Medium chop peppers, onions, and parsley and add to cooking bacon.
- Add garlic powder, seasoning salt, and cayenne pepper to mix and cook for 10 minutes.
- Put aside to cool.
- To open clams,place in large baking pan (s) 1 to 2" deep.
- Place in a 400°F oven for 10 minutes, or until opened slightly,remove fron oven and let cool enough to handle.
- Open clams, reserving the liquid for later use,and chop meat medium fine.
- Separate and save clam shells.
- In a large bowl,combine the clams and bacon/vegetable mix.
- Add the sliced rolls a cup at a time,adding the reserved clam juice,if necessary,to keep the consistency of a slightly wet stuffing.
- Spoon fill clam shells with stuffing mix, sprinkle bread crumbs over stuffing,and top with lighty sprinkled paprika for color.
- Bake in a 350°F oven for 20 to 25 minutes.
- Bread crumbs should be lightly browned, and clams and vegetables tender.
DEVILED CLAMS
Categories Shellfish Bake Broil Vegetarian Casserole/Gratin Stuffing/Dressing
Yield 6 people
Number Of Ingredients 12
Steps:
- Drain and chop clams. Cook garlic, onion green pepper, and celery in butter until tender. Blend in flour and seasonings. Add clams and cook until thick, stirring constantly. Stir a little of the hot sauce into egg and add egg mixture to remaining sauce, stirring constantly. Add cracker meal and parsley. Fill 6 well-greased individual shells or casseroles. Combine margarine and crumbs; sprinkle overtop of each shell. Bake in hot oven (400*) for 10 minutes or until brown.
DEVILED CLAM MUSHROOMS
Make and share this Deviled Clam Mushrooms recipe from Food.com.
Provided by SYLVIA TORRES
Categories Low Cholesterol
Time 28m
Yield 12 appetizers
Number Of Ingredients 9
Steps:
- preheat oven to 400 degrees Remove and finely chop mushroom stems, set aside.
- Brush caps with melted margarine.
- In med.
- skillet, cook Garlic in 2 tbsp.
- butter until tender.
- Stir in flour.
- Add chopped mushroom stems and remaining ingredients except mushroom caps, mix well.
- Put mixture into mushroom caps.
- Place in shallow baking pan.
- Bake about 8 minutes or until hot.
Nutrition Facts : Calories 74.2, Fat 2.6, SaturatedFat 0.5, Cholesterol 4.6, Sodium 190, Carbohydrate 8.6, Fiber 0.7, Sugar 1.1, Protein 4.2
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5/5 (25)Category Appetiser, AppetizerCuisine AmericanCalories 102 per serving
- 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.
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