Stuffed Clams

Recipe from

Oxmoor House


2/3 cup finely chopped celery
2/3 cup finely chopped fresh mushrooms
1/3 cup finely chopped green pepper
2 tablespoons chopped green onion
1 tablespoon chopped fresh parsley
2 tablespoons butter or margarine
1 1/2 tablespoons all-purpose flour
1 (6 1/2-ounce) can minced clams, undrained
1 egg, beaten
1 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon garlic powder
20 clam shells
1 cup soft breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup butter or margarine, melted
1/4 cup chopped fresh parsley
1 teaspoon paprika
Rock salt


Sauté celery, mushrooms, green pepper, green onion, and 1 tablespoon parsley in 2 tablespoons butter. Stir in flour, and cook 1 additional minute. Add clams and cook until thickened, stirring constantly.

Gradually stir about one-fourth of clam mixture into egg; add egg mixture to remaining clam mixture, stirring constantly. Stir in lemon juice, salt, and garlic powder. Place 1 tablespoon of clam mixture into greased clam shells. Set clam shells aside.

Combine breadcrumbs, cheese, and melted butter; toss lightly. Sprinkle crumb mixture evenly over clam mixture. Top with 1/4 cup parsley, and sprinkle with paprika.

To bake, pour enough rock salt into a 13- x 9- x 2-inch baking dish to cover bottom (salt helps shells sit upright); arrange filled shells on salt. Bake at 400° for 10 minutes or until lightly browned.


Oxmoor House Homestyle Recipes

January 1983
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