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Stuffed Clams

5.0(5)

New Jersey Bay stuffed clams, we live on the coast in Jersey where there is an abundance of fresh seafood. I like to try new recipes and have a lot of fun inventing my own.

by CATHY SCHOENSTEIN·published 2001-11-28

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Servings

(4–6)

Total time

30 min

prep 10 min

Calories / serving

610 kcal

Ingredients (9)

serves

20 fresh clams (, I PREFER CHERRYSTONE SIZE)clam
1 lb baconbacon
1 large oniononion
1 large green bell pepperbell-pepper
1 large red bell pepperbell-pepper
seasoned bread crumbsseasoned-bread-crumbs
1/2 teaspoon garlic powdergarlic-powder
1/2 teaspoon seasoning saltsalt
1 tablespoon parsleyparsley

Instructions (11 steps)

01Preheat oven to 350°F.
02Open clams, making sure to save any juice and half the clam shells.
03Chop the clams by hand or use the food processor; set aside.
04Dice the bacon and cook until done.
05When cool, add to the clams.
06

Dice the vegetables and add to the clams.

08Add the bread crumbs 1/2 cup at a time, until it resembles stuffing.

09If the mixture seems too dry, add the reserved clam juice.

10Spoon mixture into clam shells and bake for 15 or 20 minutes (when peppers are tender, the clams are done).

Nutrition (per serving)

Calories: 610 kcal
Protein: 24 g
Fat: 52 g
Saturated fat: 17 g
Carbs: 11 g
Fiber: 2 g
Sugar: 4 g
Sodium: 990 mg
Cholesterol: 102 mg

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Rich recipe — supports nutrition-aware planning.