Description
My clams are requested all the time. They are the perfect appetizer for any occasion and so easy to make. Definitely guaranteed to rival anything you get in a restaurant! Great to freeze and have as a quick snack anytime. (Note: if you don’t have clam shells, form tin foil into clam shaped cups, and proceed as directed.)
Ingredients
- 24 Clean Clam Shells
- 2 (6.5 ounce) cans minced clams, drained with juice reserved
- 1 (6 ounce) can crab meat, drained
- 4 cups fresh bread crumbs
- ΒΌ cup minced sweet onion
- 2 cloves garlic, minced
- 2 tablespoons chopped Italian flat leaf parsley
- 4 tablespoons butter
- 2 tablespoons olive oil
- lemon pepper to taste
- paprika to taste
- 2 lemons, quartered
Instructions
- Preheat oven to 400 degrees F (205 degrees C).
- In a large frying pan
- melt butter with olive oil over medium heat. Stir in onion
- and cook until translucent. Stir in clams
- crab meat
- parsley
- lemon pepper
- and bread crumbs. Reduce heat to low
- and slowly pour in clam juice until mixture is slightly sticky
- but not wet. The bread crumbs will continue to absorb moisture
- so be careful not to add too much clam juice.
- Fill each clean clam shell with mixture
- pressing tightly into shell. Arrange on a baking sheet
- and sprinkle lightly with paprika. (Stuffed shells may be covered and frozen at this point for later use.)
- Bake in the preheated oven for 20 minutes
- or until golden brown and sizzling. If frozen
- bake at 350 degrees F (175 degrees C) for 30 minutes
- or until warmed through. Serve warm on a platter with lemon wedges.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 12