Koji's Authentic New England Baked Stuffed Clams Recipe: A Delicious Seafood Delight

BAKED STUFFED CLAMS

We enjoy clams in all their various preparations. I create multiple versions of baked stuffed clams, and this particular recipe is quite simple, incorporating cream cheese for a smooth and creamy texture. The clams freeze well, so I always prepare a large quantity. Top with a drop of sriracha (optional).

BAKED STUFFED CLAMS - Recipe makes (30-50)

olive oil pan spray

Clam shells or aluminum clam shells (pictured)

3 tablespoons sweet butter

1 pound chopped frozen clams, thawed. juice reserved.

1 green pepper, seeded and diced.

1 cup of diced celery

1 onion, peeled and diced - about 1.5 cups

juice and zest of 1 lemon

1 cup chopped Italian parsley

1 cup of seasoned panko

1/3 cup parmesan cheese

1 - 8 ounce bar of cream cheese at room temperature.

1/2 teaspoon old bay seasoning

10 dashes of hot sauce

1/2 teaspoon sea salt

METHOD

Place a large skillet over medium heat, add the butter, and let it melt. Mix in the clams, their juice, green pepper, celery, onion, lemon zest, and lemon juice, and sauté for approximately 7 minutes. Let the sautéed mixture cool to room temperature in a large bowl. Add the remaining ingredients and combine thoroughly. Coat the clam shells with pan spray, and fill each shell with about 2-3 tablespoons of the clam mixture. Bake at 375 degrees until hot, then drizzle with sriracha and serve with crackers if desired (I use Matzah crackers).