Recipe For Baked Clams

This recipe takes canned clams and puts them into clam shells for a pretty presentation and a handy baking vessel. Where do you get empty clam shells? Just ask a local restaurant that serves clams. They normally throw away the shells and are willing to give them away free of charge instead.

Your food processor makes preparation of the baked clams easy. These tasty treats are a holiday tradition in my family. We use them as appetizers on Easter, Thanksgiving, Christmas and New Years Eve. I can't imagine a holiday without them!

Ingredients for one dozen baked clams

One 6.5 ounce can of chopped clams

1 sleeve of Ritz brand crackers, or similar golden cracker

1 shallot

2 cloves of garlic

1/2 teaspoon of freshly ground black pepper

1/4 teaspoon of sea salt

Paprika, as needed

Butter, as needed

12 empty clam shells


Heat your oven to 375 degrees F.

Remove the skin and stems from the shallots and garlic. Place them into the work bowl of your favorite food processor fitted with the multi-purpose blade. Pulse until chopped. Add the clams, including the clam juice that is in the can. Also add the black pepper and sea salt. Pulse until everything is finely minced. Crush the crackers, while the plastic sleeve is still in place. Add the crackers to the work bowl and stir gently. Avoid over-stirring as this will cause the cracker crumbs to get "mushy."

Lay the empty clam shells out on a baking dish. Evenly distribute the filling amongst the shells. Top each filled clam with a thin pat of cold butter. Top that with a light sprinkling of paprika.

Bake for 1 hour. Let the baked clams cool for ten minutes before eating. Serve with lemon wedges and hot sauce. Enjoy!


1 comment to Recipe For Baked Clams

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