Pepperoni Stuffed Clams Recipes

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BAKED STUFFED CLAMS



Baked Stuffed Clams image

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

24 Clean Clam Shells
2 (6.5 ounce) cans minced clams, drained with juice reserved
1 (6 ounce) can crab meat, drained
4 cups fresh bread crumbs
¼ cup minced sweet onion
2 cloves garlic, minced
2 tablespoons chopped Italian flat leaf parsley
4 tablespoons butter
2 tablespoons olive oil
lemon pepper to taste
paprika to taste
2 lemons, quartered

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 CLAM "STUFFIES"



Baked Clam

These stuffed clams are a Rhode Island specialty! Large clams can be tough because of their size-but when steamed and chopped, they add bite and briny flavor to a soft, chorizo-vegetable stuffing. Finished in the oven for a golden Parmesan crust, this is a fun, satisfying appetizer to eat, straight from the shell.

Provided by Michael Ruhlman

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 14

1 1/2 cups Water, approximately, depending on size of Dutch oven
12 large clams, such as Cherrystone or Quahog
1 medium yellow onion, about 1 cup diced
1/2 red bell pepper, about 1 cup diced
2 ribs celery, about 1 cup diced
2 large cloves garlic, or 3 small
4 tablespoons unsalted butter, ½ stick
6 ounces Portuguese or Spanish chorizo (cooked, spicy, smoked sausage), cut into a small dice
1/2 teaspoon dried red pepper flakes
15 Ritz crackers, about ½ cup crushed
3/4 cup seasoned breadcrumbs
1/4 cup freshly grated Parmigiano-Reggiano
1 lemon
hot sauce

Steps:

  • Steam clams: Preheat oven to 350 F. Rinse clams in water to remove any sand or grit. (Alternatively, clams can be soaked in water up to 1 hour.) In a large Dutch oven over high heat, bring 1 inch of water to a boil. Add clams to the boiling water; cover and reduce heat to medium. Cook until clams are open, 7-10 minutes, checking after 5 minutes. Meanwhile, prepare the vegetables.
  • Vegetables: Small-dice the onion. Remove and discard the seeds and white ribs from bell pepper, then small-dice. Trim away the top and bottom of the celery, then small-dice. Roughly mince the garlic. Set all the vegetables aside.
  • After 5 minutes, check the clams; transfer the ones that have opened to a bowl. Continue steaming the remaining clams until they are all open, discarding the ones that are cracked or don't open; reserve the clam broth in the Dutch oven. Allow the clams and clam broth to cool.
  • Stuffing: In a large sauté pan over medium heat, melt the butter. When foamy, add vegetables and sweat until soft, stirring occasionally, 6-8 minutes. Meanwhile, remove clams from their shells; set the shells aside. Optional: Cut the clams in half, then remove and discard any dark detritus in the bellies. Roughly chop the clams, then set aside.Separate the clam shells at their hinges; rinse and dry, then pick 12 of the nicest-looking half-shells and scrape off any muscle that remains attached. Set aside.
  • When the vegetables are soft, add the chopped clams, chorizo, and red pepper flakes. Stir and cook until the chorizo fat begins to render, 1-2 minutes. Meanwhile, place Ritz crackers in a plastic zip-top bag. Crush into a coarse meal using a rolling pin, and set aside. (Note: If using unseasoned breadcrumbs, add a pinch of dried parsley, dried thyme, and dried oregano, and mix to combine.)
  • Set a coffee filter into a small bowl. Strain about 1 cup of the reserved clam broth through the filter to remove sand and impurities. Set aside the strained broth.To the clam mixture, add ½ cup breadcrumbs, the crushed crackers, and ½ cup strained broth. Stir to combine, adding more breadcrumbs as necessary for a moist, stuffing-like consistency. Turn off heat and let cool, 10 minutes.
  • Bake: Place the 12 clean, dried shells on a rimmed baking sheet lined with parchment paper. Heap each shell with plenty of clam stuffing, lightly packing it so nothing spills out. Top with freshly grated Parmigiano-Reggiano. Bake until Stuffies are heated through and begin to brown on top, 15-20 minutes.When Stuffies are lightly brown, turn on the broiler. Place the tray on the top rack, 6 inches from the heat source, and broil until brown and crusty on top, about 2 minutes. (Keep a close eye on the Stuffies so they don't burn!)
  • Remove from oven and arrange shells on a serving platter. Serve immediately, with lemon wedges and hot sauce on the side.

EASY DELICIOUS STUFFED CLAMS



EASY DELICIOUS STUFFED CLAMS image

This is a quick and easy appetizer or side dish for seafood lovers. Don't let the ease of preparation or the minimal ingredients fool you; these stuffed clams are full of flavor and are absolutely delicious! They will dress up any meal and are always a big hit.

Provided by Tere Gill

Categories     Other Side Dishes

Time 50m

Number Of Ingredients 7

1- 6.5 oz. can(s) chopped clams, drained & juice reserved
1 box instant herb stuffing mix, turkey or chicken flavor
1 1/2 c clam juice (see *note)
5 Tbsp salted butter, divided 4 & 1
1 tsp old bay seafood seasoning plus extra for sprinkling
12 medium clam shells, washed and dried
fresh minced parsley or chives for garnish, optional

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.

PEPPERONI-STUFFED CLAMS



Pepperoni-Stuffed Clams image

I had never seen this type of stuffed clam before, and knew I had to try it. They are definitely a crowd pleaser. You can make these a day ahead if you cover them tightly with aluminum foil and refrigerate immediately. Just take out of the refrigerator an hour or so before you plan to cook them so they are at room temperature.

Provided by JackieOhNo

Categories     < 60 Mins

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

1/2 cup butter
1 large celery rib, finely chopped
1 medium onion, finely chopped
2 garlic cloves, minced
1/4 cup pepperoni, finely chopped
2 (6 ounce) cans minced clams, undrained
2 cups dry Italian breadcrumbs
paprika
lemon wedge

Steps:

  • Preheat oven to 350 degrees.
  • In a large skillet, melt buttuer. Saute celery, onion, and garlic until very soft. Stir in the pepperoni.
  • Slowly add 1 cup of bread crumbs, combine. Add 1 can of clams with liquid, combine. Repeat with remaining bread crumbs and clams.
  • Mound this mixture into 8 large clam or scallop shells. Sprinkle with Paprika.
  • Bake at 350 degrees for about 20 minutes, until hot. Serve with a wedge of lemon.

Nutrition Facts : Calories 287.5, Fat 14, SaturatedFat 7.8, Cholesterol 59.3, Sodium 663.8, Carbohydrate 24.6, Fiber 1.8, Sugar 2.5, Protein 15.4

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