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Clam Stuffing Bake

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.
  • Makes
    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

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

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Reviews

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Average Rating:
  • MAKING319
    Dec 23, 2016

    This will be my third year to make during holidays, never never used canned clams, always use FRESH CLAMS, it was so good, I love it. I love this recipe. Remember use fresh clam, I got it from Wegmans seafood department. Awesome!

  • suzvan
    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.