Baked Stuffed Clams Recipe
This page offers a straightforward guide to creating a crowd-pleasing appetizer that’s perfect for gatherings, serving 15 to 20 people.
With its simple ingredients and easy instructions, it harkens back to classic home cooking.
The recipe calls for fresh, hearty components: 2 green peppers, 1 full bunch of celery, 2 medium-large onions, 20-24 large chowder clams,
1/2 lb of melted butter or margarine, 1 to 1 1/2 cups of seasoned bread crumbs, and 40-50 small bacon pieces
(or about eight strips cut up). Preheat your oven to 375 degrees, and you’re set to begin.
Preparation is delightfully old-school: Wash the peppers and celery, then grind them along with the onions and clams in a meat grinder.
Mix this ground blend in a large bowl with the melted butter and bread crumbs until well combined. Press the mixture into individual
clam shell halves, top each with a piece of bacon for that crispy garnish, and arrange on a cookie sheet. Bake for 20 to 25 minutes
until the bacon is crisp, and voila—a savory, seafood-stuffed treat emerges from the oven.
What makes this page special is its simplicity. If you’re in the mood for authentic, regional-inspired seafood, this is worth
bookmarking for your next party spread.
Recipe for Stuffed Clam
Ingredients required2 green peppers
1 full Bunch celery
2 medium large onions
20-24 large chowder clams
1/2 lb melted butter or margarine
1-1 1/2 cup seasoned bread crumbs, from can
40-50 small bacon pieces or eight strips to be cut up
Preheat oven 375 degrees
Instructions for Stuffed Clams
Wash peppers and celery and grind in meat grinder with onions and clams. Place ground ingredients in a large bowl and mix in melted butter or margarine and bread crumbs. Press mixture into individual halves of clam shells, put small pieces of bacon for garnish on each half, place on cookie sheet and bake 20 to 25 minutes or until bacon piece is fairly crisp. Serves 15 to 20 people.
