Stuffed Clams Cape Cod Appetizer Recipes

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.

Steps:

• 1. (*Note: I save and freeze clam juice from canned clams that I use in different recipes. You may use the reserved juice of the drained clams plus one 8 oz. bottle of clam juice and enough water to equal 1 1/2 cups total.)
• 2. Drain clams in small strainer over a 2 cup measuring cup; set clams aside.
• 3. Add enough clam juice and water to the cup to equal 1 1/2 cups.
• 4. Pour clam juice into a microwavable bowl; add 4 tablespoons butter and 1 teaspoon old bay seasoning; cover bowl with lid or wax paper; microwave on high power for 3 1/2 minutes or until it begins to boil
• 5. Remove from microwave, add dry stuffing mix (and seasoning packet, if included;) stir well. Cover and allow to rest for 5 minutes.
• 6. Preheat oven to 375ºF.
• 7. Add clams to mixture; mix to combine well.
• 8. Spoon mixture into empty, clean clam shells. Place filled shells in a 9"X13" baking dish or on a rimmed baking sheet; set aside.
• 9. Place remaining 1 tablespoon butter in small microwavable cup; cover with small piece of wax paper or paper towel to prevent splatter; microwave on high power for 10 to 15 seconds to melt butter.
• 10. Brush or spoon butter evenly over each stuffed shell.
• 11. Lightly sprinkle each with a little extra old bay seasoning.
• 12. Bake at 375ºF for 30 minutes. Garnish as desired. Serve hot or warm. Cover and refrigerate leftovers.

Steps:

• 1. Saute' onions and pepper in butter or margarine until soft. Mix all ingredients together. Stuff into clam shells. Put pat of butter on each clam and sprinkle with paprika. Squeeze a few drops of juice over each clam. Bake in pre-heated oven for 15 minutes at 350 degrees.