Baked Stuffed Clams Recipe

Name: Baked Stuffed Clams
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons butter; 2 onions medium, diced; 3 stalks celery finely diced; 4 cloves garlic finely diced; 2 teaspoons salt each, & pepper; 2 tablespoons dried basil; 2 tablespoons dried parsley; 4 slices ham chopped, appox 1-11/2 cups; 4 ounces pimientos chopped; 1/2 cup white wine; 4 tablespoons Parmesan cheese + more for topping; 3 cups italian style bread crumbs; 4 cans clams; 1/2 juice; lemon Sliced, or lime

Servings: persons

4 tablespoons butter
2 onions medium, diced
3 stalks celery finely diced
4 cloves garlic finely diced
2 teaspoons salt each, & pepper
2 tablespoons dried basil
2 tablespoons dried parsley
4 slices ham chopped, appox 1-11/2 cups
4 ounces pimientos chopped
1/2 cup white wine
4 tablespoons Parmesan cheese + more for topping
3 cups italian style bread crumbs
4 cans clams
1/2 juice
lemon Sliced, or lime

1
This recipe will make over 2 dozen stuffed clam shells or about 9-10 filled scallop shells.
2
In a large saute pan melt the butter, add the onions, celery, garlic, salt and pepper and cook until the vegetables are wilted and the onions translucent.
3
Now add the ham , basil, parsley, pimientos and cook for about 2 -3 minutes. Deglaze the pan with the white wine and remove from the heat.
4
Empty into a large bowl when slightly cooled add the Parmesan and clams and juice.
5
Slowly add the bread crumbs until you have no liquid visible and the mixture is still fairly moist.
6
Spoon into shells. Sprinkle more Parmesan over the top of each. At this point you can cover and refrigerate until needed.
7
Heat oven to 425u00b0 place the shells on a sheet pan in the center of the oven and bake 10 - 15 minutes until cheese on top is melted and clams are hot.
8
Serve with wedges of sliced lemon or lime.

256

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 tablespoons butter, 2 onions medium, diced, 3 stalks celery finely diced, 4 cloves garlic finely diced, and more.

Yes, Baked Stuffed Clams falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Stuffed Clams

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions