Published: · Modified: by Chef Dennis Littley
5 from 81 votes
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Growing up at the Jersey Shore one of my favorite appetizers was Baked Stuffed Clams. Somehow they got the name of Deviled Clams which helped their popularity at shore restaurants.
Seafood appetizers were always popular during my restaurant days at the Jersey Shore and my version of Baked Stuffed Clams was always a clear winner when it came to appetizers.
The biggest difference between baked stuffed clams and clams casino is the amount of bread crumbs that are used to make the stuffing. Other than that and a little added extra heat (optional) the ingredients are the same,
Table of Contents:
Ingredients to make Baked Stuffed Clams
Let’s start by gathering the ingredients we need to make Baked Stuffed Clams. In Chef Speak this is called the Mise en Place which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
How to make Baked Stuffed Clams
The first step in making Baked Stuffed Clams is prepping the clams. That means thoroughly rinsing the clams in cold running water. This process usually takes about 5 minutes to make sure you’ve gotten as much of the residue off the clams as possible.
After cleaning the clams, you’re ready to steam them open. Over high heat In a medium to large pot add 1 tablespoon olive oil and ½ cup water. Add the clams to the pot and cover, allowing the clams to cook for 6-10 minutes or until the shells have all opened.
Once the clams have steamed open, you can remove the clams from the pot to let them cool until you can comfortably handle them.
Remove the clam meat from the clams (not the clam foot which is attached to the shell) and chop into small pieces.
**Save the clam broth that you don’t need for this recipe for later use in soups or sauces.
Pick 12 of the best clam shells for stuffing. Break apart the clamshells from their hinges removing the foot from the shell. Rinse the shells in cold running water until clean. Set aside until needed.
How to make the stuffing for the clams
In a large sauté pan over medium-high heat, melt the butter. Add the bacon, onion and peppers; saute for 2 minutes then add the garlic and continue to saute for another minute.
Remove the pan from the heat and add the minced clams, bread crumbs, parsley, lemon juice, seasonings, and clam juice.
Stir until the stuffing mixture is completely moistened. The stuffing should be moist but not soggy. Add more clam juice if too dry or more bread crumbs if too wet.
Stuff the clam shells with the deviled clam mixture and place them on a baking sheet.
*You can freeze the deviled clams at this point on the baking sheet. Then store them in an airtight container until you want to bake them.
Bake for approximately 20-25 minutes at 375 degrees F. Or until the tops start to brown.
Serve the baked stuffed clams with lemon wedges and enjoy!
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Baked Stuffed Clams
If you love seafood and wish you could cook like your favorite restaurant you're going to love my Baked Stuffed Clams! It's easy to make and my restaurant-style appetizer is sure to amaze your friends and family!
Prep Time15 minutes mins
Cook Time35 minutes mins
Total Time50 minutes mins
Course: Appetiser, Appetizer
Cuisine: American
Servings: 12
Calories: 102kcal
Ingredients
- 24 middle-neck clams or top-neck clams rinsed well to remove sand and grit
- 3 tablespoons onion fine dice
- 3 tablespoons bell peppers finely diced
- 1 clove garlic minced
- 2 slices bacon finely chopped
- ¼ cup butter ½ stick
- 2 tablespoons parsley finely chopped
- 1 tablespoon lemon juice
- 1 cup breadcrumbs plain
- ¼ cup clam juice liquid from steaming the clams- more if needed
- ¼ cup Romano cheese grated
- 1 teaspoon oregano
- ¼ black pepper
- ¼ crushed red pepper
- 12-14 clam half-shells well rinsed, foot removed
US Customary – Metric
Instructions
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.
Over high heat In a medium to large pot add 1 tablespoon olive oil and ½ cup water. Add thoroughly washed clams to the pot and cover. Allow to cook for 6-10 minutes or until the shells have all opened.
Remove the clams from the pot and let them cool until you can comfortably handle them.
**Save the clam broth that you don't need for this recipe for later use in soups or sauces.
Remove the clam meat from the clams (not the clam foot which is attached to the shell) and chop into small pieces.
Pick the best clam shells for stuffing, gathering enough for the amount of clams you're making. Break apart the clamshells from their hinges removing the foot from the shell. Rinse the shells in cold running water until clean. Set aside until needed.
Preheat oven to 375 degrees F
In a large sauté pan over medium-high heat, melt the butter. Add the bacon, onion and peppers, saute for 2 minutes then add the garlic and continue to saute for another minute.
Turn off the heat and add the minced clams, bread crumbs, parsley, lemon juice, seasonings and clam juice.
Stir until the stuffing mixture is completely moistened. The stuffing should be moist but not soggy. Add more clam juice if too dry or more bread crumbs if too wet.
Stuff clam shells with stuffing and place on a baking sheet.
Bake for approximately 20-25 minutes at 375 degrees F. Or until the tops start to brown.
Serve with lemon wedges and co*cktail sauce.
Nutrition
Calories: 102kcal | Carbohydrates: 8g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 159mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin A: 276IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 1mg
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More Seafood Appetizers
- Easy Smoked Trout Dip Recipe
- Best Smoked Salmon Dip Recipe
- Garlic Butter Shrimp
- Crab Stuffed Mushrooms
About Chef Dennis
Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home.For more details, check out his About page.
Reader Interactions
Comments
Barbara Magee
Just made them but used frozen clams that I had handy and had to use. They turned out very good but I will definitely use fresh the next time. I love deviled clams, and had them at the Crab Trap in OC, NJ, where I love to eat them. You can’t get them in Maryland where I live, so I must make them myself! The only thing I was confused about was that you have bacon listed in the ingredients but I did not see it in the recipe. So I cooked the bacon with the veggies. Love your recipes, especially your Tiramisu! Thank you, BarbaraReply
Chef Dennis Littley
hi Barbara
thanks for catching that and yes the bacon was sauteed with the onions and peppers. I’m actually very familiar with the Crab Trap having lived in the area since the sixties.
Thanks for trying my recipes!
DennisReply
Capt. Dan
Crab Trap is awesome ! But it’s in Somers Point, not OC
Reply
Regina Sacca
Used this recipe for Christmas Eve Feast of Seven Fishes and it was a big hit! Thanks!
Reply
Charles roberts
I’m gonna use your recipe , but may I suggest a pinch or two of thyme cause it goes good with clams ,also use Mexican oregano it’s more potent and aromatic . Try my suggestion and tell me what you thinkReply
katrina Kroeplin
umm yes please, these look amazing. now i’m hungry lol.
Reply
Eileen Kelly
My family loved these clams. we are blessed to live on the bay and get clams often. I need to change things up and get new recipes and this was perfection. The clams are tender and flavor packedReply
Rebecca Blackwell
I made this last night and it was absolutely fantastic! I’d never made deviled clams, but it sounded so delicious I just had to try it. We were not disappointed. GREAT recipe!Reply
Leslie
What a delightful seafood recipe! I love your creativity in this dish. This is a great recipe to make for guests..they would be so impressed!Reply
Jacqueline Debono
These deviled clams look so so good. I’ve had mussels au gratin but never clams like this. I think the clams we find here in Northern Italy are smaller than what you have used. I probably need to find bigger ones. This would be a fabulously elegant starter or appetizer.Reply
Paula Montenegro
I haven’t made clams in ages and this sounds like the type of recipe the whole recipe will love! Spring is starting here and I feel this recipe will hit the spot. And thanks for the idea of reserving the clam juice for other uses, I can only imagine the flavor! Thanks for sharing.Reply
Margarita Ibbott @DownshiftingPRO
Chef Dennis you never disappoint. Always delicious. Thanks for sharing your expertise.
Reply
Ruth I
Oh I bet this tastes so good! I am so happy we could get fresh clams in here. Excited to try this!Reply
Shelley
Oh, Dennis – wow! This really is a restaurant-quality appetizer, and something I would have thought was too difficult to make at home. But of course, you make it so approachable with step by step tips! I adore pretty much any and all seafood, and this is such an impressive dish to wow guests!Reply
Amanda
These clams were delicious! They looked and tasted like they came from a fine dining spot, but they really weren’t difficult to make at all. These will definitely be one of our go-to appetizers from now on!Reply
Jenny
We love everything seafood and your recipe of deviled clams is going to be a hit in our house, I just know it. I am gathering everything needed and making them for game day Sunday, it will be fun and delicious! Thanks so much for the beautiful recipe.Reply
Nyxie
These sound gorgeous! I’m always up for trying new things and these look perfect. Seafood is a bit of a passion of mine yet I’ve barely tried anything ‘adventurious.’
Reply
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