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.)

Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
12
Yield:
24 pieces
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (205 degrees C).

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  • 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.

Nutrition Facts

258 calories; protein 15.3g 31% DV; carbohydrates 30g 10% DV; fat 8.8g 14% DV; cholesterol 38.5mg 13% DV; sodium 385.5mg 15% DV. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/24/2007
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! Read More
(29)

Most helpful critical review

Rating: 2 stars
07/05/2005
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. Read More
(49)
13 Ratings
  • 5 star values: 2
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Rating: 2 stars
07/05/2005
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. Read More
(49)
Rating: 5 stars
08/23/2007
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! Read More
(29)
Rating: 4 stars
06/26/2007
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. Read More
(26)
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Rating: 3 stars
12/10/2005
I found this appetizer tasted fairly bland. Maybe because it doesn't tell you what to do with the minced garlic. Read More
(16)
Rating: 4 stars
12/27/2011
Any one know how to clean the clam shells before stuffing them. Read More
(7)
Rating: 4 stars
06/07/2010
These were easy and tasted just as good as any I've had. Nex time I wil make more so that I can freeze them. I wasn't able to find the clam shells but the crab ones worked just fine. Read More
(5)
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Rating: 2 stars
06/05/2012
Very bland. I added lemon zest sea salt and freshly ground black pepper and it still fell short. I won't be making this again. Read More
(2)
Rating: 3 stars
12/23/2013
Over the past few years I have had a heck of a time finding clam shells and I live in NEW ENGLAND! I think this is because every fish shop here uses the shells and makes thier own stuffed clams........anyhoo........cup cake liners make great "clam shells". Read More
(2)
Rating: 4 stars
12/01/2013
I steamed my clams and used the clam broth from the steam clams. Excellent recipe. Read More
(2)