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Baked Stuffed Clams With Old Bay Seasoning

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  Cherrystone clams/24 small littlenecks clams 16 Medium
  Water/White wine 1⁄2 Cup (8 tbs)
  Seasoned bread crumbs 1⁄2 Cup (8 tbs)
  Chopped onion 1 Cup (16 tbs), sauteed in butter until soft
  Melted butter 4 Tablespoon
  Egg 1 , beaten
  Old bay seasoning/Mixture of paprika, onion powder, and dried thyme 1 Teaspoon
  Chopped flat leaf italian parsley 1⁄4 Cup (4 tbs)
  Paprika 1 Teaspoon
  Lemon wedges 4

1. Heat oven to 425°. Steam the clams open in a covered pot with 1/2 cup water or white wine. Remove meat from shells and chop roughly. Reserve broth. Set aside 8 to 10 of the best shells.
2. In a mixing bowl, combine chopped clams with bread crumbs, onion, melted butter, egg, Old Bay, and parsley. Moisten with a few teaspoons of clam broth, if desired. Fill the reserved shells with the clam mixture and place in a baking dish. Dust lightly with paprika. Line up stuffed clams in a baking dish.
3. Bake 20 to 25 minutes, until tops are golden brown. Serve with lemon wedges.

Recipe Summary

Side Dish

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