These Stuffed Clams are also known as “stuffies,” they are seasoned with celery, onion, and green pepper. They are very easy to make and also tastes delicious.
When preparing stuffed clams, many prefer to remove the dark stomachs for decorative reasons. It’s also common to bake the mixture in small clamshells. You may also want to make an extra batch so you can freeze half to keep on hand for unforeseen circumstances.
Do you want to know I made these stuffed clams? then, Read on.
Number of Servings: 6-8
- 1 cup chopped littleneck (quahog) clams and liquid
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped green pepper
- 4 tablespoons butter
- 2 tablespoons flour
- 1 tablespoon grated Parmesan cheese
- 1/4 teaspoon salt
- Dash of black pepper
- Dash of Worcestershire sauce
- 1 tablespoon butter, melted
- 12 Ritz crackers, crushed
How To Make Stuffed Clams
- Remove the stomachs from the clams and crush clams in a food grinder or chop them by hand until you have one cup of clams and liquid.
- Cook celery, onion, and green pepper in 4 tablespoons of butter until they are tender but not brown.
- Stir in flour, seasonings, and cheese. Add 1/4 cup of crushed crackers, and mix well.
- Stir in clams with their liquid, and cook until the mixture is thick. Divide mixture among 15 to 18 small clamshells.
- Mix remaining crumbs and 1 tablespoon melted butter and sprinkle over filled shells. Spray lightly with paprika.
- Bake at 350 degrees for 10 -15 minutes.
- Serve hot.