{"id":11468,"date":"2022-09-22T09:00:17","date_gmt":"2022-09-22T13:00:17","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=11468"},"modified":"2023-12-18T17:36:58","modified_gmt":"2023-12-18T22:36:58","slug":"easy-stuffed-clams","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/easy-stuffed-clams\/","title":{"rendered":"Easy Stuffed Clams"},"content":{"rendered":"\n\n\n\n\n
Preheat oven to 400\u00b0 F.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
Fill shells with mixture. Sprinkle paprika over top. Bake until hot and bubbly, about 10 to 15 minutes.<\/p>\n\n\n\n
Contributed by Joyce Taylor<\/a> From: No-Salt Seafood: All the Flavor Without the Salt<\/em><\/p>\n\n\n DID YOU KNOW?<\/strong><\/p> The word shellfish<\/a> 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<\/a> while shrimp and crabs are Arthropods<\/a>. The term often refers to the edible members of these groups.<\/p>