GRILLED STUFFED CLAMS
No fresh clams? Keep the pantry stocked with canned clams
GRILLED STUFFED CLAMS
No fresh clams? Keep the pantry stocked with canned clams
Ingredients
  • 2 cups shucked clams and liquor
  • tablespoons chopped scallion
  • tablespoons Chopped red pepper
  • 2 tablespoons chopped celery
  • 4 tablespoons butter
  • ¾ cup Ritz cracker crumbs
  • 1 egg
  • 1 teaspoon Old Bay Seasoning
  • Sea salt and fresh pepper as needed
Instructions
PREPARE STUFFED CLAMS:
  1. Assemble ingredients and tools. Preheat oven to 400 degrees or the grill to medium. Butter 6 individual casseroles or large clamshells.
  2. In a small saucepan, melt the butter. Chop the vegetables.
  3. Add the chopped vegetables to the butter. Cook until just tender. Add to a medium bowl.
  4. Break up the cracker crumbs.
  5. Drain the clams, reserving the juice. Chop the clams fine and add the clams and juice to the bowl. Stir in the egg. Add the Old Bay seasoning and season to taste with sea salt and fresh pepper. Add the sautéed veggies and crackers.
  6. Portion the mixture into individual casseroles or large clamshells.
COOK - CONVENTIONAL OVEN:
  1. Place stuffed clams on a baking sheet into a preheated 450°F oven for 15 - 20 minutes.
COOK - ON THE GRILL:
  1. Wrap clams in a foil pouch; leave the top open for a crispy top or closed for softer, moister clams. Cook on medium heat for 20 = 25 minutes with lid closed.
Recipe Notes

Makes six servings.

Stuffed Clams may also be frozen. To serve, remove from freezer and wrap each clamshell in foil pouch. Grill until internal temperature reaches 165 degrees, about 30 – 35 minutes.

Nutritional analysis per serving: 169 calories, 8 grams protein, 14.5 grams carbohydrates, 9 grams fat, 410 mg. sodium, 1 gram fiber.

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