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Baked Stuffed Clams Recipe

Baked Stuffed Clams Ingredients

  • Baked Stuffed Clams Recipe
    Baked Stuffed Clams Recipe

    24 Clean Clam Shells

  • 2 (6.5 ounce) cans minced clams, drained with juice reserved
  • 1 (6 ounce) can crab meat, drained
  • 4 cups fresh bread crumbs
  • 1/4 cup minced sweet onion
  • 2 cloves garlic, minced
  • 2 tablespoons chopped Italian flat leaf parsley
  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • lemon pepper to taste
  • paprika to taste
  • 2 lemons, quartered

How to make Baked Stuffed Clams

  • Preheat oven to 400 degrees F (205 degrees C).
  • 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.
  • 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.)
  • 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.
  • Baked Stuffed Clams is ready to serve.

Prep Time:20 Min
Cook Time:40 Min
Ready In:1 Hr

Deep Fried Razor Clams Recipe

Deep Fried Razor Clams Ingredients

  • Deep Fried Razor Clams
    Deep Fried Razor Clams

    30 saltine cracker squares

  • 2 eggs
  • 1/4 cup milk
  • Dash Tabasco sauce or to taste
  • 24 medium-size cleaned fresh or frozen razor clams*
  • 3 tablespoons vegetable oil
  • 3 tablespoons butter
  • Coarse salt and freshly ground pepper, to taste
  • Lemon Slices
  • Cocktail Sauce

How to make Deep Fried Razor Clams

  • If the clams are frozen, thaw them in a colander in the sink so they will not be sitting in water as they thaw (if you don’t drain them as they thaw, they will be tough).
  • Crush the crackers with a rolling pin. Do not use a food processor which will spin them too fine.
  • In a shallow platter, beat the eggs together. Add the milk and Tabasco sauce.
  • Dry the clams thoroughly with a paper towel. NOTE: If you proceed without the clams being dry, breading will not adhere to the clams well, and wet clams steaks will result in LOTS of splattering of the hot oil.
  • Tenderize clams by pounding with the textured side of a meat mallet – pay particular attention to the tough siphon end. NOTE: Be careful, as you want the clams to remain in one piece.
  • Dip each clam in the eggs; drain off any excess. Place them in the crumbs to coat. Place breaded clam on a rack or plate; repeat process with remaining clams. Let clams stand for 20 to 30 minutes to the breading set up.
  • While the clams are resting, heat the vegetable oil in a heavy frying pan (cast-iron pan is ideal) over medium-high heat. Add the butter. Heat the oil (but not so hot as to smoke).
  • Deep Fried Razor Clams Recipe is ready to serve.