Stuffed Clam Appetizer


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Patterned after baked clams served in Naples, this appetizer makes an interesting way to begin a meal.

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  • 2 dozen sm. hard-shell clams, well scrubbed
  • 2 Tbs. water
  • 1/4 C. butter or margarine
  • 1 lg. clove garlic, minced
  • 2 Tbs. finely chopped parsley
  • 3 Tbs. fresh bread crumbs

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Put clams in a large kettle with the water. Cook over moderate heat, covered, just until the shells open. Remove from heat, and when cool enough to handle, pluck the whole clams from the shells. Save half the shells. Blend together the butter, garlic, parsley and the bread crumbs. Set each clam back into a half shell and spread with about 1 tsp. of butter mixture. Arrange filled shells side by side in shallow baking pan. Broil clams 4 inches from heat source until lightly browned. Should take 3-4 minutes.

Serve with: Black Bean and Turkey Burger

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