This stuffed clam recipe takes me back to my teenage years when I was working in Mamma Bellini’s restaurant in Clifton, NJ. I was a pizza cook and mostly the help ate pizza. But every once in a while Mamma would make you her delicious stuffed clams. She was a great cook and she saved her clamshells too.
How to Make a Great Stuffed Clam Recipe
Preparation time: 15 Minutes
Cooking time: 30 Minutes
Ingredients
- 13 oz (2 cans) Chopped Cams in clam juice 8 oz
- 1/2 bag Cooked Salad Shrimp peeled (or canned)
- 14 oz (1 bag) Crab Classic Flake Style (or canned)
- 6 oz 1 bag Mini Lobster Tail (or canned lobster meat)
- 6 cups Bread Crumbs (Italian breadcrumbed on the food processor) or seasoned Italian seasoned bread crumbs
- 3 to 4 cloves garlic finely chopped
- 1 Red Bell Pepper diced
- 1 bunch Parsley finely chopped
- 2 tbsp Parmigiana Reggiano
Preparation
- Separate crab meat and add it to a bowl
- Add shrimp and mix
- Add a mini lobster tail to the crab meat and mix
- Drain the canned clams and add to the seafood and mix
- Add the bread crumbs and mix
- Add Parmigiana Reggiano and mix
- Add diced red bell pepper
- Add minced garlic
- Add parsley
- Mix it all together very well
- Select large clams shells. Make sure they are cleaned well. Try to select shells that are all the same size
- Stuff each clamshell with the seafood mixture. Don’t squeeze the mixture into the shell. Place on the baking sheet
Cooking: Bake it in the 350 degree oven for 30 minutes.