Caroline's Cooking

Internationally inspired recipes for everyone to enjoy - mostly healthy, always tasty

  • Recipe index
    • Breakfast/Brunch
    • Appetizer/Starter
    • Main
      • 30 minute meals
      • Seafood recipes
      • vegetarian meals
    • Side dishes
    • Lunch
    • Snack
    • Desserts
    • Drinks
  • International recipes
  • Subscribe
  • About Caroline’s Cooking
You are here: Home / Appetizer/Starter / New England style stuffed clams

New England style stuffed clams

April 24, 2016 by Caroline's Cooking 47 Comments

Pin
Tweet
Share
+1
Stumble

New England style stuffed clams are a delicious appetizer made with steamed clams & seasoned buttered breadcrumbs, baked until crisp on top but moist inside.

New England-style stuffed clams - a delicious seafood appetizerOne of the great things for me about having lived in a few different places, and traveling, is trying different foods and in particular the regional specialties. Sometimes they are everywhere, sometimes they take a little more hunting down or you just don’t notice them at first. They can often be fairly simple, humble dishes using local produce to show it off at it’s best, or dishes that suit the climate perfectly, whether that’s something warm and hearty or light and refreshing.

Having lived in the Boston area for a few years now we’ve managed to try a good number of the regional foods, many of them a few times. New England style stuffed clams are a regional dish that I wasn’t aware of before we moved here but it’s one we’ve grown to love. However I had never made them myself, until now. Now that today’s Sunday Supper theme of regional specialties has prompted me to try, though, I know I’ll have to make them again.

New England stuffed clamsNew England style stuffed clams are very common at festivals and events in the area and are a staple in summer ‘clam shacks’ alongside lobster rolls, battered seafood and chowder. Sometimes they are called stuffed quahogs, after the name of one of the most common types of clam they are made from. One of our local fish markets has a restaurant where we’ve had them but I’ve also memorably enjoyed them at the cranberry festival we’ve been to in Cape Cod a couple times alongside one of the tastiest seafood bisques I’ve had (one to re-create another day!).

clams for New England stuffed clamsWhat are New England-style stuffed clams?

New England style stuffed clams are essentially large clams steamed, the meat removed and diced then mixed with a mixture of buttered breadcrumbs, onion, garlic and parsley. There’s usually a bit of additional flavor from some lemon juice and a little paprika or cayenne pepper and some have red pepper mixed in. The mixture is then stuffed back into a half shell from the clams and baked until brown and slightly crisp.

making New England stuffed clamsVariations on stuffed clams

The texture of the stuffing can vary from very smooth to a little chunky. Probably unsurprisingly, many commercial versions are a bit heavier on the breadcrumbs than I have made here, but the flavors are essentially the same. I’ve made them slightly chunky as I like to be able to notice the clams in there and alongside less breadcrumbs, you get lots of delicious flavor coming through. The most common type of clams to use are quahogs or cherrystone but I think any large clam would be fine. Smaller ones won’t have enough meat compared to the size of the shell to really work, I think, though if that’s all you can find let me know how they work out.

making New England stuffed clamsNew England style stuffed clams are something I always associate with enjoying outdoors on a nice day but they really work anytime. They are especially good as an appetizer or alongside other foods to make up a lunch or dinner. However you have them is up to you, but do give them a try as they are truly delicious. They’re a New England treat that should be enjoyed wherever you are.

New England style stuffed clams are a delicious appetizer made with steamed clams & seasoned buttered breadcrumbs, baked until crisp on top but moist within

5 from 5 votes
New England-style stuffed clams - a delicious seafood appetizer
Print
New England style stuffed clams
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

New England stuffed clams take steamed clams, mix them with seasoned crumbs and bake to perfection.

Course: Appetizer/Starter
Cuisine: American
Servings: 4
Calories: 221 kcal
Author: Caroline's Cooking
Ingredients
  • 8 clams large, quahogs or cherrystone
  • 3 tbsp unsalted butter 45g
  • 1/2 onion
  • 1 clove garlic large (2 small)
  • 1/4 red pepper
  • 1 cup fresh breadcrumbs 30g
  • 2 tbsp fresh parsley finely chopped
  • 1 tbsp lemon juice
  • 1/4 cup parmesan 10g, finely grated
  • 1/8 tsp cayenne pepper (to taste - I used 1/4tsp and you can tell it's there; you can use paprika if you prefer it not to have the heat)
Instructions
  1. Preheat the oven to 350F/175C.
  2. Rinse the clams of any grit then steam clams in around 1in/23cm boiling water until they open up, around 8-10min. Remove them from the water (save some of it), allow the clams to cool then take them off the shell - if a bit gets stuck don't worry about it, that's the 'foot' that's not as tender to eat. Split the shells open and keep 8 of the best for stuffing. NB if clams don't open on steaming, don't use them, this means they were already dead.
  3. While the clams are cooking, finely dice the onion and pepper and mince the garlic.
  4. Warm the butter in a skillet/frying pan and soften the onion in the butter for a minute or two. Then add the garlic and pepper and cook another minute before adding the breadcrumbs.
  5. Cook the crumbs a minute before adding everything else (parsley, lemon juice, parmesan and cayenne pepper (or paprika). Mix well. Add a tablespoon or two of the water from cooking the clams so that the mixture holds together fairly well.
  6. Divide the mixture between the 8 shells you held back and press it so it holds together. Put them in a baking dish and bake for approx 20 minutes until they gently brown on top.
Nutrition Facts
New England style stuffed clams
Amount Per Serving
Calories 221 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 6g 30%
Cholesterol 28mg 9%
Sodium 326mg 14%
Potassium 99mg 3%
Total Carbohydrates 22g 7%
Dietary Fiber 1g 4%
Sugars 2g
Protein 6g 12%
Vitamin A 14.9%
Vitamin C 17.9%
Calcium 13.2%
Iron 8.6%
* Percent Daily Values are based on a 2000 calorie diet.

 Try these other seafood appetizers:

scallop and chorizo stacks
scallop and chorizo stacks
hot phyllo crab cups
hot phyllo crab cups
oysters Rockefeller
oysters Rockefeller

See all the other regional specialties being shared today:

Appetizers:

  • Crispy Salmon Bites with Homemade Tartar Sauce by Pine Needles In My Salad
  • Loaded Tex-Mex Chile con Queso by The Weekend Gourmet
  • New England Style Stuffed Clams by Caroline’s Cooking

Beverages:

  • Brandy Old Fashioned by Curious Cuisiniere
  • Wine Pairing Recommendations For #SundaySupper Regional Specialties by ENOFYLZ Wine Blog

Salads:

  • Pittsburgh Steak Salad by Seduction in the Kitchen
  • Homemade Ranch Dressing by My Imperfect Kitchen
  • Tupelo Honey Key Lime Vinaigrette by Family Around the Table

Sauces:

  • Alabama White Barbecue Sauce by Cookin’ Mimi

Side Dishes:

  • Delaware Crabs by Delaware Girl Eats
  • JoJo Potatoes by A Mind Full Mom
  • Long Beans with Coconut by Food Lust People Love
  • Old Bay Cauli-Tots by Cupcakes & Kale Chips
  • Southern Collard Greens by Magnolia Days

Soups:

  • Mohawk Corn Soup by kimchi MOM
  • Steve’s Famous Maryland Crab Soup by Monica’s Table

Main Dish:

  • Amish Chicken and Noodles by Palatable Pastime
  • Boiled Lobster with Drawn Butter by Taste And See
  • Bison Steaks with Cranberry Chimichurri by Tramplingrose
  • California Beer Steamed Shrimp by Nosh My Way
  • Avocado BLT Sandwich by Brunch-n-Bites
  • Cali Inspired Fish Tacos by Sew You Think You Can Cook
  • Cheesy Tex Mex Enchiladas by The TipToe Fairy
  • Cola Marinated Steak Tips by Hardly a Goddess
  • Corn and Bacon Chowder by Moore or Less Cooking
  • Crab-Stuffed Artichokes with Spicy Aioli by Culinary Adventures with Camilla
  • Deep Fried Pizza Roll by Grumpy’s Honeybunch
  • Halal Cart-Style Chicken and Rice with White Sauce by The Texan New Yorker
  • Copycat Hattie B’s Hot Chicken by Fantastical Sharing of Recipes
  • Homemade Quebec Maple Baked Beans by She Loves Biscotti
  • How to Make Vegetable Lumpia by Asian In America
  • Italian Hot Dog by Simple and Savory
  • Mom’s City Chicken by My Life Cookbook
  • North Carolina BBQ with Cole Slaw and Hush Puppies by The Freshman Cook
  • Philly Cheesesteak Calzones by Baking Sense
  • Polish Boy Sandwich by Renee’s Kitchen Adventures
  • Spicy Salmon for Tacos by Hey What’s for Dinner Mom?
  • Tex-Mex Slowcooker Chicken and Beef Fajitas by Meal Planning Magic
  • West Michigan Wet Burritos by Wholistic Woman

Desserts:

  • Upside Down Angel Food Cupcakes by Cooking With Carlee
  • Austrian Mohnnudeln (Poppy Seed Noodles) by The Bread She Bakes
  • Butter Tarts – A Canadian Tradition by Red Cottage Chronicles
  • Carob Cherry Crumb Bars by Pies and Plots
  • Florida Key Lime Cream Pie by The Crumby Cupcake
  • Fried Biscuits by Angels Home Sweet Homestead
  • Gooey Butter Cake from Saint Louie! by Our Good Life
  • Homemade Butterscotch Krimpets by The Redhead Baker
  • San Jose Burnt Almond Cake by Eat, Drink and be Tracy
  • Shoofly Pie by Cindy’s Recipes and Writings
  • Spanish Bar Cake by Get the Good Stuff!
  • Hoosier Sugar Cream Pie by That Skinny Chick Can Bake

Plus Rhubarb Steamed Pudding and Favorite Regional Recipes from Sunday Supper Movement

New England style stuffed clams are a delicious appetizer made with steamed clams & seasoned buttered breadcrumbs, baked until crisp on top but moist within. #clams #stuffedclams #appetizer

Pin
Tweet
Share
+1
Stumble

Filed Under: Appetizer/Starter, International flavors, regional American food Tagged With: American, breadcrumbs, clam, New England, seafood

« Vietnamese-style pork and rice bowl
Tricolor dessert trio – blackberry panna cotta, beetroot halwa and lemon cheesecake cream »

Comments

  1. Kristen @A Mind Full MOm says

    April 24, 2016 at 7:33 am

    Nothing beats fresh seafood!

    Reply
    • Caroline's Cooking says

      April 26, 2016 at 6:28 pm

      Very true, Kristen!

      Reply
  2. Deanna says

    April 24, 2016 at 8:09 am

    I have several friends that would love this at my next dinner party!!!

    Reply
    • Caroline's Cooking says

      April 26, 2016 at 6:29 pm

      Thanks Deanna, I hope they’re a hit for you!

      Reply
  3. Carlee says

    April 24, 2016 at 8:45 am

    Yum! I love stuffed clams, but have never made them at home. I am going to have to give this a try!

    Reply
    • Caroline's Cooking says

      April 26, 2016 at 6:29 pm

      Thanks Carlee, I hope you enjoy this version!

      Reply
  4. Sarah | Curious Cuisiniere says

    April 24, 2016 at 11:09 am

    With all the time I’ve spent in New England, I don’t think I’ve ever had stuffed clams. But, our grocery store has some huge clams that I’ve had my eye on. Now I know what to do with them!

    Reply
    • Caroline's Cooking says

      April 26, 2016 at 6:30 pm

      Thanks Sarah. Indeed, hope you enjoy them, they’re definitely a tasty way to have clams!

      Reply
  5. Rachel says

    April 24, 2016 at 12:08 pm

    I’ve never had a stuffed clam before, but these look tasty!

    Reply
    • Caroline's Cooking says

      April 26, 2016 at 6:31 pm

      They really are, Rachel – hope you manage to give them a try!

      Reply
  6. Stacy says

    April 24, 2016 at 1:15 pm

    Those are beautiful, Caroline! I can picture them being passed around at a fancy party. Very impressive!

    Reply
    • Caroline's Cooking says

      April 26, 2016 at 6:33 pm

      Thanks Stacy, funnily I don’t think of them as dinner party food really since we’ve had them at festivals etc but now you say it I’m sure they would be great!

      Reply
  7. Eileen says

    April 24, 2016 at 2:41 pm

    Yum, they look so good. Certainly a quintessential New English dish.

    Reply
    • Caroline's Cooking says

      April 26, 2016 at 6:34 pm

      Thanks Eileen, you are right they definitely are!

      Reply
  8. Hezzi-D says

    April 24, 2016 at 2:57 pm

    These look amazing! I’d love to grab a half dozen for myself!

    Reply
    • Caroline's Cooking says

      April 26, 2016 at 6:34 pm

      Thanks Heather, you’d be forgiven for doing that!

      Reply
  9. Michelle says

    April 24, 2016 at 5:03 pm

    These sound really delicious. I’ll have to give them a try. Sounds like a great shared plate.

    Reply
    • Caroline's Cooking says

      May 3, 2016 at 6:05 pm

      Thanks Michelle, yes they are great as part of a mix of appetizers, particularly other seafood dishes.

      Reply
  10. Teri@The Freshman Cook says

    April 24, 2016 at 7:53 pm

    These look amazing, and so full of great flavors! Can’t wait to try these!

    Reply
    • Caroline's Cooking says

      April 26, 2016 at 6:46 pm

      Thanks Teri, I hope you enjoy them!

      Reply
  11. Christie says

    April 24, 2016 at 7:55 pm

    Stuffed clams are SO GOOD!! And I’m a picky seafood eater. They’re just so tender when cooked right.

    Reply
    • Caroline's Cooking says

      April 26, 2016 at 6:47 pm

      Thanks Christie, so true they’re great when cooked well (and fresh!)

      Reply
  12. Renee @ReneesKitchenAdventures says

    April 24, 2016 at 8:42 pm

    Yummy! I love clams and always look forward to the fall when we have clam bakes around here. These are so colorful and I’m sure absolutely delish!

    Reply
    • Caroline's Cooking says

      April 26, 2016 at 6:47 pm

      Thanks Renee, I need to have a proper clam bake some time, but these are a lovely way to enjoy them as well.

      Reply
  13. Barrie says

    April 24, 2016 at 8:53 pm

    These look great! I like how they aren’t all bready, and have the focus on the great clam flavor!

    Reply
    • Caroline's Cooking says

      April 26, 2016 at 6:49 pm

      Thanks Barrie, indeed it’s great to have lots of lovely clam flavor rather than just buttery breadcrumbs and that’s definitely the case with these.

      Reply
  14. Sara says

    April 24, 2016 at 10:31 pm

    I love that you use less breadcrumbs and more chunks! That’s how they should be (in my opinion) Yours look so classy and delicious!! Beautiful recipe!

    Reply
    • Caroline's Cooking says

      May 3, 2016 at 6:06 pm

      Thanks Sara, and glad you agree more clam, less breadcrumb is the way to go!

      Reply
  15. Monica says

    April 25, 2016 at 9:23 am

    These are gorgeous! I prefer clams to the oysters that are so popular here. Next time the guys bring in a bucket I’m going to try your recipe!

    Reply
    • Caroline's Cooking says

      April 26, 2016 at 6:49 pm

      Thanks Monica, I hope you enjoy them!

      Reply
  16. Wendy @ Wholistic Woman says

    April 25, 2016 at 4:28 pm

    oh my word, that looks delicious!

    Reply
    • Caroline's Cooking says

      April 26, 2016 at 6:49 pm

      Thanks Wendy, they are 🙂

      Reply
  17. Anne says

    April 25, 2016 at 6:58 pm

    Yum! I love stuffed clams-I’m not too far from new England (NJ) and I vacation there a lot – love the seasfood when I visit!

    Reply
    • Caroline's Cooking says

      April 26, 2016 at 6:50 pm

      Thanks Anne, I agree the seafood here is great – good for me who was used to good seafood before, not sure I’d have coped without it!

      Reply
  18. Cindys Recipes and Writings says

    April 26, 2016 at 4:32 am

    I love clams and these are on my must make list!

    Reply
    • Caroline's Cooking says

      April 26, 2016 at 6:51 pm

      Thanks Cindy, hope you enjoy them as much as we did.

      Reply
  19. Renee says

    April 28, 2016 at 9:39 am

    What a fantastic summer appetizer! And much better than just plain old clams.

    Reply
    • Caroline's Cooking says

      May 3, 2016 at 9:56 am

      Thanks Renee, yes they’re great as an appetizer.

      Reply
  20. Maria says

    April 28, 2016 at 7:17 pm

    Can’t wait to try these as an appetizer… they look great! Thanks for sharing 🙂

    Reply
    • Caroline's Cooking says

      May 3, 2016 at 6:06 pm

      Thanks Maria, I hope you enjoy them as much as we did.

      Reply
  21. Frugal Hausfrau says

    May 2, 2016 at 10:48 pm

    So interesting and colorful! I loved learning about your new england version! Thanks for linking up with us on Throwback Thursday!

    Mollie

    Reply
    • Caroline's Cooking says

      May 3, 2016 at 10:10 am

      Thanks Mollie, they’re really tasty too.

      Reply
  22. Scarlett says

    May 3, 2016 at 4:16 pm

    I am nothing short of obsessed with seafood. These clams look incredible!

    Reply
  23. Lauren @ Sew You Think You Can Cook says

    May 28, 2016 at 11:54 pm

    You know, I’ve actually never had clams. Your recipe sounds good though.

    Reply
    • Caroline's Cooking says

      May 30, 2016 at 10:41 am

      Thanks Lauren, maybe it’s time to change that and give these a try!

      Reply
  24. Lisa says

    November 29, 2017 at 10:54 am

    Hi Caroline,
    i love fresh seafood and these looks so yummy 🙂
    Lisa

    Reply
    • Caroline's Cooking says

      December 5, 2017 at 4:44 pm

      Thanks Lisa, I agree seafood is great and this is a delicious way to enjoy it.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Caroline's Cooking

Welcome! I'm Caroline and this is where I share recipes inspired by travels, places I want to go, or just ideas from feeding the family. Most recipes are easy to make and healthier, but there are treats too! Read More…

Subscribe to Caroline’s Cooking’s newsletter and receive an e-book of favorite sauces – it’s all FREE!

Recent Posts

  • Cantaloupe agua fresca
  • Shrimp ceviche tostadas
  • Meyer lemon zucchini muffins
  • Vietnamese banh mi pork #SundaySupper
  • Mexican molletes

Search for more recipes:

More on Caroline’s Cooking

  • About Caroline’s Cooking
  • As featured…
  • Blogging resources
  • Eat the world! International recipes
  • Instagram
  • Language and measurements
  • Privacy policy
  • Recipe index
  • Subscribe

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Meta

  • Log in
  • Entries RSS
  • Comments RSS
  • WordPress.org

Copyright © 2018 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress