Stuffed Clams

Share: 

Rate this Recipe: 

Average: 5 (1 vote)

When preparing clams, Betty removes the dark stomachs: “They wouldn’t hurt the recipe, but I remove them for aesthetic reasons.” She bakes the mixture in littleneck clam shells and frequently makes a double batch so she can freeze half to keep on hand for unexpected company. “You can use canned clams in this recipe if you don’t have access to fresh ones.”

Ingredients

1 cup chopped littleneck (quahog) clams and liquid
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/4 cup finely chopped green pepper
4 tablespoons butter
2 tablespoons flour
1 tablespoon grated Parmesan cheese
1/4 teaspoon salt
Dash of black pepper
Dash of Worcestershire sauce
12 Ritz crackers, crushed
1 tablespoon butter, melted
Paprika

Instructions

Remove stomachs from clams and grind clams in a food mill or chop them by hand until you have 1 cup of clams and liquid. Cook onion, celery, and green pepper in 4 tablespoons butter until vegetables are tender, but not brown. Stir in flour, cheese, and seasonings. Add ¼ cup of crushed crackers, and mix well. Stir in clams with their liquid, and cook and stir until mixture is thick and bubbly. Divide mixture among 15 to 18 littleneck clam shells, or 10 to 12 larger clam shells, or spoon into a casserole dish (as a last resort). Combine remaining crumbs and 1 tablespoon melted butter and sprinkle over filled shells. Sprinkle lightly with paprika. Bake at 350 degrees F for 10 to 15 minutes. Serve hot.

Cooking & Recipes

Yield: 

Serves 6-8.

Preparation Method

Leave a Comment

Free Beginners Garden Guide

Vegetable Gardening for Beginners!
Your complete guide on how to grow a vegetable garden—from scratch!

 

You will also be subscribed to our Almanac Companion Newsletter

solar_array.jpg

Solar Energy Production Today

353.70 kWh

Live data from the solar array at The Old Farmer's Almanac offices in Dublin, NH.