Baked Stuffed Clams

Baked Stuffed Clams

9 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Danielle Merk
Recipe by  Danielle Merk

“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.)”

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Adjust Servings

Original recipe yields 24 pieces



  1. Preheat oven to 400 degrees F (205 degrees C).
  2. 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.
  3. 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.)
  4. 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.

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Reviews (9)

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I found that cooking the clams first made them rubbery and over done. I knew how over-cooking clams could turn out before hand too and I even tried to turn the heat to low before adding the clams and crab meat but they still were overcooked. I tried the recipe again with just cooking the onions first and only using part of the clam juice so it wouldn't need to be heated and it was a lot better.



I really enjoyed this. Instead of using clam shells I put the mixture into a shallow casserole dish and baked it. I serve it in the casserole dish with small buttery crackers to scoop up the mixture. Also took the advice and didn't overcook the clams. Thank you!



I highly recommend adding the clams last so they don't get overcooked and rubbery. Otherwise, this really wasn't too bad, just the kind of thing I look for in seafood recipes. We threw in more spices and some homemade seafood seasoning for flavour, in addition to a couple drops of hot sauce. Very good.

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Amount Per Serving (12 total)

  • Calories
  • 258 cal
  • 13%
  • Fat
  • 8.8 g
  • 14%
  • Carbs
  • 30 g
  • 10%
  • Protein
  • 15.3 g
  • 31%
  • Cholesterol
  • 39 mg
  • 13%
  • Sodium
  • 386 mg
  • 15%

Based on a 2,000 calorie diet



previous recipe:

Dinah's Stuffed Mushrooms


next recipe:

Stuffed Mushrooms II