Stuffed Clams


  • 2 cups chopped clams
  • ½ cup clam liquid
  • 4 tablespoons butter
  • 2 tablespoons onion, minced
  • 2 tablespoons green pepper, minced
  • 2 tablespoons celery leaves, minced
  • ¼ cup celery, chopped
  • ⅛ teaspoon black pepper, freshly ground
  • ¼ teaspoon salt
  • ½ teaspoon prepared mustard
  • ¾ cup fresh cracker crumbs
  • paprika

Preheat the oven to 450° F.

Place clams and liquid in a medium saucepan and simmer for 5 minutes.

Melt butter in a small saucepan over medium heat. Add onion, green pepper, celery leaves, celery, pepper, salt and mustard. Cook until vegetables are tender-crisp. Add to clam mixture. Stir in crumbs and mix well.

Place mixture in shells or ramekins. Sprinkle lightly with paprika. Bake at 450° F until nicely browned and bubbly, about 15-20 minutes.

Contributed by Joyce Taylor MM2

Stuffed Clams recipe

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