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Stuffed Clams

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

  1. 13 oz (2 cans) Chopped Cams in clam juice 8 oz
  2. 1/2 bag Cooked Salad Shrimp peeled (or canned)
  3. 14 oz (1 bag) Crab Classic Flake Style (or canned)
  4. 6 oz 1 bag Mini Lobster Tail (or canned lobster meat)
  5. 6 cups Bread Crumbs (Italian breadcrumbed on the food processor) or seasoned Italian seasoned bread crumbs
  6. 3 to 4 cloves garlic finely chopped
  7. 1 Red Bell Pepper diced
  8. 1 bunch Parsley finely chopped
  9. 2 tbsp Parmigiana Reggiano

Preparation

  1. Separate crab meat and add it to a bowl
  2. Add shrimp and mix
  3. Add a mini lobster tail to the crab meat and mix
  4. Drain the canned clams and add to the seafood and mix
  5. Add the bread crumbs and mix
  6. Add Parmigiana Reggiano and mix
  7.  Add diced red bell pepper
  8. Add minced garlic
  9. Add parsley
  10. Mix it all together very well
  11. Select large clams shells. Make sure they are cleaned well. Try to select shells that are all the same size
  12. 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.

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