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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


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


  • 1. In a saucepan, saute the celery, peppers and onion in 1 tablespoon butter until almost tender. Stir in carrot and broth. Bring to a boil. Stir in stuffing mix. Remove from heat; cover and let stand for 5 minutes. Stir in clams.
  • 2. Transfer to two 6-oz. ramekins or custard cups. 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

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Reviewed 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!"

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."

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