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Mariner's Menu

Easy Stuffed Clams


  • 1 ½ cups clams, drained and finely chopped, (reserve clam liquid)
  • 2 tablespoons unsalted butter
  • 1 cup fine dry bread crumbs
  • 1 teaspoon finely chopped fresh parsley
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon fresh lemon juice
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon oregano
  • ¼ teaspoon Tabasco sauce
  • 10 to 12 large clam shells or other shells
  • Paprika

Preheat oven to 400° F.

Melt butter in a medium saucepan then remove from heat. Add remaining ingredients except paprika and mix well. Add enough of the reserved clam liquid to moisten the clam mixture.

Fill shells with mixture. Sprinkle paprika over top. Bake until hot and bubbly, about 10 to 15 minutes.

Contributed by Joyce Taylor  From: No-Salt Seafood: All the Flavor Without the Salt


The word shellfish is a colloquial term which includes shrimp, crabs, etc. but also animals like clams, snails, and conch.  However, these are different groups of organisms: Clams, snails, and conch are in a broader group of animals called Mollusks while shrimp and crabs are Arthropods.  The term often refers to the edible members of these groups.

Erika Young, Coastal and Marine Education Specialist