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Stuffed Clams


  • 2 cups chopped clams
  • ½ cup clam liquid
  • 4 tablespoons butter
  • 2 tablespoons minced onion
  • 2 tablespoons minced green pepper
  • 2 tablespoons minced celery leaves
  • ¼ cup chopped celery
  • ⅛ teaspoon freshly ground pepper
  • 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 until nicely browned and bubbly, about 15 to 20 minutes.

Contributed by Joyce Taylor MM2