{"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<h3 class=\"wp-block-heading\">Recipe<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 \u00bd cups clams, drained and finely chopped, (reserve clam liquid)<\/li>\n\n\n\n<li>2 tablespoons unsalted butter<\/li>\n\n\n\n<li>1 cup fine dry bread crumbs<\/li>\n\n\n\n<li>1 teaspoon finely chopped fresh parsley<\/li>\n\n\n\n<li>\u00bc teaspoon freshly ground black pepper<\/li>\n\n\n\n<li>1 teaspoon fresh lemon juice<\/li>\n\n\n\n<li>\u215b teaspoon garlic powder<\/li>\n\n\n\n<li>\u215b teaspoon oregano<\/li>\n\n\n\n<li>\u00bc teaspoon Tabasco sauce<\/li>\n\n\n\n<li>10 to 12 large clam shells or other shells<\/li>\n\n\n\n<li>Paprika<\/li>\n<\/ul>\n\n\n\n<p>Preheat oven to 400\u00b0 F.<\/p>\n\n\n\n<p>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<p>Fill shells with mixture. Sprinkle paprika over top. Bake until hot and bubbly, about 10 to 15 minutes.<\/p>\n\n\n\n<p>Contributed by&nbsp;<a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\" target=\"_blank\" rel=\"noreferrer noopener\">Joyce Taylor<\/a>&nbsp; From:&nbsp;<em>No-Salt Seafood: All the Flavor Without the Salt<\/em><\/p>\n\n\n<blockquote class=\"wp-block-ncst-blockquote\"><p><strong>DID YOU KNOW?<\/strong><\/p><p>The word <a href=\"https:\/\/www.britannica.com\/animal\/shellfish-animal\" target=\"_blank\" rel=\"noreferrer noopener\">shellfish<\/a> is a colloquial term which includes shrimp, crabs, etc. but also animals like clams, snails, and conch.&nbsp; However, these are different groups of organisms: Clams, snails, and conch are in a broader group of animals called <a href=\"https:\/\/www.nps.gov\/calo\/learn\/nature\/mollusks.htm\" target=\"_blank\" rel=\"noreferrer noopener\">Mollusks<\/a> while shrimp and crabs are <a href=\"https:\/\/news.ncsu.edu\/2018\/06\/seven-fascinating-nc-arthropods\/\" target=\"_blank\" rel=\"noreferrer noopener\">Arthropods<\/a>.&nbsp; The term often refers to the edible members of these groups.<\/p><p><a href=\"https:\/\/ncseagrant.ncsu.edu\/about-us\/our-team\/erika-young\/\" target=\"_blank\" rel=\"noreferrer noopener\">Erika Young, Coastal and Marine Education Specialist<\/a><\/p><\/blockquote>\n\n","protected":false},"excerpt":{"rendered":"<p>Mariner&#8217;s Menu shares Easy Stuffed Clams.<\/p>\n","protected":false},"author":23,"featured_media":11485,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false,\"caption\":\"\",\"displayCategoryID\":15}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[162,227,122,217,15,98,215,216,218],"tags":[239],"class_list":["post-11468","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizers","category-baked-or-roasted","category-clams","category-fall","category-mariners-menu","category-shellfish","category-spring","category-summer","category-winter","tag-appetizers"],"displayCategory":{"term_id":15,"name":"Mariner's Menu","slug":"mariners-menu","term_group":0,"term_taxonomy_id":15,"taxonomy":"category","description":"","parent":0,"count":391,"filter":"raw"},"acf":{"ncst_posts_meta_modified_date":null},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - 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