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Mariner's Menu

Fresh Deviled Clams


  • 2 cups finely chopped clams
  • ½ cup clam liquid
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons minced onion
  • 2 tablespoons minced green bell pepper
  • ¼ cup chopped celery
  • ⅛ teaspoon freshly ground black pepper
  • ½ teaspoon Dijon mustard
  • ¾ cup low-sodium cracker crumbs
  • 2 tablespoon chopped fresh parsley, optional garnish

Preheat the oven to 350° F.

In a medium sauté pan, simmer clams in their liquid for 5 minutes.

In a separate small sauté pan, melt butter and add onion, green pepper, and celery. Cook until tender. Add pepper, mustard and crumbs. Mix well.

Transfer the crumb mixture and clams with liquid to a bowl. Combine well. Fill greased individual serving dishes or large clam shells with mixture.  Bake for 20 minutes or until hot and bubbly. Garnish with parsley.

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

Note: This is a low-sodium recipe. If you prefer, you may season to taste with salt.


The inside of many quahog clams will have a purple border on the inside of the shell.  This is the basis of wampum, the beads made by early Native Americans.

Erika Young, Coastal and Marine Education Specialist