hello all, I am looking for a stuffed baked clams recipe

I lived in New York when I was little and my daddy(deceased and missed alot) always took me to Bayshore marina to eat these yummy clams…
I found some in the frozen area of my grocery store but no more sold… has stuffed spicy crabs, but I don’t and can’t eat spicy… I can remember clams, breadcrumbs, maybe paparika, and not sure what else and they are cooked in the shells… ty and bright blessings for your help… elisabeth

Clams Casino

12 Clams, in the shell
1/2 cup Breadcrumbs
1/4 cup Parmesan cheese
1 Tablespoon Parsley, chopped
1 teaspoon Garlic, minced
2 Tablespoons Olive oil
2 tablespoons Lemon juice
3 strips bacon

Open the clams. Mix the breadcrumbs, cheese, parsley, garlic, oil and
lemon juice. Top the clams with the mixture. Cut the bacon into 12
pieces. Place on top of the clam mixture. Bake at 400 for 15 minutes.
Serve warm. Serves 3

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Stuffed Crab Using Zatarain’s New Orleans French Bread Stuffing Mix

  1. Combine contents of seasoning packet with 2 ¼ cups water and 3 Tablespoons butter or margarine. Stir thoroughly and bring to a boil.

  2. Reduce heat to simmer, cover and cook for 5 minutes.

  3. Stir in bread crumbs and 2 cups (1 pound) crab meat.

  4. Spoon stuffing into crab shells to desired fullness.

  5. Place stuffed crabs on baking tray, top with a bit of butter or margarine.

  6. Bake at 350°F for 20-25 minutes.

Yield: 10 stuffed crabs


* 4 (about 2 lb. each) cooked, whole dungeness crabs
* 2 cups chopped celery or sweet bell pepper
* 1/2 cup finely chopped onion
* 2 seeded and chopped jalapeno peppers - optional
* 1/2 cup mayonnaise
* 2 tbsp. lemon juice
* salt and pepper to taste
* 1/2 cup seasoned bread crumbs or stuffing mix
* 1 cup shredded cheddar or monterey jack cheese

Separate the crab legs and claws from the body. Clean out the broad back shells, removing and discarding the soft belly shell and insides. Thoroughly rinse and brush the inside and outside of crab shells; set aside. Crack the claws and legs and remove all meat; transfer crabmeat to bowl; discard leg shells. Add celery, onions, peppers, mayonnaise, and lemon juice to crabmeat. Salt and pepper to taste. Portion about 1 cup crab mixture into each of the shells. Combine bread crumbs and cheese; sprinkle over crabmeat in shell. Wrap entire shell, leaving vent on top, with heavy-duty foil and place it on medium grill with open side of shell facing up. Cover and cook 15 to 20 minutes.

Makes 4 servings.

Stuffed Crabs

4 pounds crab meat (2 special and 2 claw)
1/2 cup (1 stick) butter or margarine
About 1/4 cup parsley, chopped
About 1/4 cup green onions, finely chopped
1/4 cup onions, finely chopped
About 1/4 cup celery, finely chopped
Bread crumbs (day old bread or French bread)
1 tablespoon Lea & Perrins Worcestershire sauce or to taste
1/8 teaspoon pepper
Dash of Tabasco sauce
Fish fry mix

Sauté vegetables in melted butter. Add to rest of mixture and form into crab shells. Deep fry.

NOTE: 1 egg into this mixture is optional.

Yields: about 20 stuffed crabs

May use as stuffing for fish or place in a buttered casserole dish and bake!

Cajun Stuffed Crab

1 pound Maryland lump crabmeat
3 or 4 tablespoon cracker crumbs
½ cup finely chopped green onions
½ cup sour cream
1 teaspoon. Worcestershire sauce
dash of cajun seasoning
dash of Tabasco sauce

Gently mix crabmeat with cracker crumbs, green onions, and seasonings. Add sour cream and mix with a spatula. Stuff crab shells and sprinkle with paprika or cajun seasonings. Bake for 12 to 15 minutes at 400°F.

2 tablespoon chopped parsley
1 tablespoon lemon juice
1 tablespoon white wine
½ teaspoon salt
½ teaspoon pepper
dash of Tabasco sauce
dash of Worcestershire sauce
6 small cleaned crab shells

Melt butter in saucepan and mix in ingredients in order and simmer briefly over low heat. Top stuffed crabs with sauce before serving.

*From The New York Times Cook Book

(4 servings)

2 cups shucked clams
24 empty clam shells
10 Tbsp butter, at room temperature
1 Tbsp minced garlic
1 Tbsp finely chopped shallots
1/4 cup finely chopped parsley
3/4 tsp finely chopped thyme, or half the amount dried
1/2 tsp hot red pepper flakes
Salt and freshly ground pepper to taste
3 Tbsp fine fresh breadcumbs
3 Tbsp grated Parmesan cheese

Cut each clam into 4 or 5 pieces. Fill each clam shell with equal amounts of the clams.

Preheat the broiler.

Put butter into a mixing bowl and add the garlic, shallots, parsley, thyme, red pepper flakes, salt and pepper. Spoon equal amounts of the butter onto each filled clam. Smooth over the top.

Blend the breadcrumbs and cheese and additional pepper to taste. Sprinkle equal amounts of the mixture on top of each stuffed clam.

Place stuffed clams under the broiler 5 or 6 inches from source of heat. Cook about 3 minutes and turn the oven heat to 450 F. Let cook 2 minutes longer. Serve immediately.

Hello again, and ty so much for the recipes… I love a recipe i use to make so good and yummy meatloaves… they only take 30 min to cook and no more needing that ketsup,(can’t remember how to spell it, lol)…or lazy lasagna? which one would u all like??? tytyt so much…elisabeth

Elisabeth -

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Kitchen Witch