Stuffed Clams Recipe
Stuffed clams are a classic seafood appetizer—baked until golden with a savory mix of chopped clams, peppers, celery, onions, butter, and breadcrumbs.
Finished with bacon on top, they’re a crowd-friendly holiday or party dish that serves 15 to 20 people.
Ingredients
- 2 green peppers
- 1 bunch celery
- 2 medium-large onions
- 20–24 large chowder clams
- 1/2 lb butter or margarine, melted
- 1 to 1 1/2 cups seasoned bread crumbs
- 40–50 small bacon pieces (or 8 strips, chopped)
Instructions
- Preheat oven to 375°F.
- Wash peppers and celery. Grind peppers, celery, onions, and clams together.
- In a large bowl, mix the ground ingredients with melted butter (or margarine) and seasoned bread crumbs.
- Press mixture into individual clam shell halves. Top each with small pieces of bacon.
- Arrange on a cookie sheet and bake 20–25 minutes, until bacon is fairly crisp.
Stuffed Clams FAQ
How many people does this stuffed clams recipe serve?
This recipe is designed for a crowd and serves about 15 to 20 people.
Can stuffed clams be made ahead of time?
Yes. You can prepare the stuffing and fill the shells ahead, refrigerate, then bake shortly before serving for the best texture.
What are chowder clams?
Chowder clams are larger clams often used for chopping into fillings, soups, and chowders—ideal for stuffed clam recipes.
What should I serve with stuffed clams?
Stuffed clams work well on an appetizer table with other party foods, or alongside a seafood meal. They’re often served with lemon wedges and simple sides.