Stuffed Clams

Recipe from Oxmoor House

More 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Stuffed Clams Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy