Back to Clam Stuffing Bake

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Clam Stuffing Bake Recipe

Clam Stuffing Bake Recipe

It seemed like Mom was always standing at her old black stove, coming up with recipes. This was one of the oldtime favorites. I loved stuffed clams any time of the year. I buy them fresh when in season and save the shells. Then, when I can't buy them fresh, I use canned. —Lillian Butler Stratford, Connecticut
TOTAL TIME: Prep/Total Time: 30 min. YIELD:2 servings

Ingredients

  • 2 tablespoons each chopped celery, green pepper and sweet red pepper
  • 4-1/2 teaspoons chopped onion
  • 2 tablespoons butter, divided
  • 1/2 cup chicken broth
  • 1/4 cup shredded carrot
  • 1 cup seasoned stuffing mix
  • 1 can (6-1/2 ounces) minced clams, drained
  • 1/4 teaspoon lemon juice

Directions

  • 1. In a small saucepan, saute the celery, peppers and onion in 1 tablespoon butter until almost tender. Stir in broth and carrot. Bring to a boil. Stir in stuffing mix. Remove from the heat; cover and let stand for 5 minutes. Stir in clams.
  • 2. Transfer to two 6-oz. ramekins or custard cups coated with cooking spray. Melt remaining butter; stir in lemon juice. Drizzle over the stuffing mix. Bake, uncovered, at 350° for 15-20 minutes or until heated through and golden brown. Yield: 2 servings.

Nutritional Facts

1 cup: 268 calories, 13g fat (7g saturated fat), 46mg cholesterol, 1254mg sodium, 27g carbohydrate (5g sugars, 2g fiber), 11g protein.

Reviews for Clam Stuffing Bake

Sort By :
MY REVIEW
suzvan User ID: 1350178 131567
Reviewed Mar. 18, 2014

"Sorry but this left me dissapointed. Couldn't get the clam taste maybe use 2 cans and the stuffing was mushy. I was thinking that it would be similar to Clams Casino but the fell short."

Loading Image

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.