Recipes

Baked Stuffed Cherrystone Clams

Ingredients

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

Directions:

  • 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.

Servings

12

Prep

20 min

Cook

10 min

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Skill Level

Easy