Stuffed Barbecued Clams


  • 12 large quahog clams, in shell
  • 1 cup celery
  • 1/2 cup onion
  • 2 tbs Italian parsley
  • 1 cup fresh Italian breadcrumbs (more if needed)
  • black pepper to taste
  • dry white wine, if needed
  • Open clams and reserve as much juice as possible. Reserve shells.
  • Roughly chop the clams and add to a large bowl along with the clam juice.
  • Finely chop the celery and onion, and parsley and add to the bowl.
  • Add the bread crumbs and mix until mixture is slightly sticky and holds together. If you need more liquid to hold the mixture together, use a little dry white wine.
  • Fill each bottom of each shell with a mound of the clam mixture. About 2 tbs each.
  • Cover each with the top shell and wrap each clam completely in aluminum foil.
  • Place wrapped clams over hot coals and cook for 10 to 15 minutes.

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