Baked Stuffed Cherrystone Clams


  • 1 dozen large cherry-stone or quahog clams
  • 1/4 cup butter
  • 1 cup bread crumbs
  • 1 tbs fresh parsley, chopped
  • 1 tsp lemon pepper seasoning
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp onion powder
  • dash of black pepper
  • paprika for sprinkling


  • Open the clams, remove from the shells and reserve the liquid.
  • Chop the clams and strain the liquid.
  • Melt the butter in a sauce pan and add the rest of the ingredients except for the paprika. mix well
  • If mixture is too dry moisten with a little more of the clam liquid or water.
  • Fill 12 clam shells evenly with the mixture and sprinkle paprika over the top.
  • Bake at 400 degrees until hot and bubbly. ¬†About 10-15 minutes.

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