Best 4 Deviled Clams Old Fashioned Style Almost Recipes

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Deviled Clams, a New England seafood classic, are a delightful and flavorful dish that has been enjoyed for generations. Originating in the late 1800s, this dish consists of clams casino baked with a savory breadcrumb stuffing. The combination of briny clams, crispy breadcrumbs, and savory herbs creates an irresistible dish that is perfect for any occasion. Whether you are a seafood enthusiast or simply looking for a new recipe to try, this guide will provide you with the steps and tips to create delicious Deviled Clams that will satisfy your taste buds.

Let's cook with our recipes!

DEVILED CLAMS OLD FASHIONED STYLE (ALMOST!)



Deviled Clams Old Fashioned Style (Almost!) image

This is a variation of recipe #14972 (thank you Cathy). It is spicier, and the chowder clams have an earthier flavor reminiscent of one of my favorites of many years ago. These freeze well and defrost/reheat easily in a microwave for quick dinners.

Provided by 4John6

Categories     Canadian

Time 1h55m

Yield 48 deviled clams, 24 serving(s)

Number Of Ingredients 12

3 dozen chowder clams, well cleaned (quahogs)
3 green bell peppers
3 red bell peppers
4 large yellow onions
2 lbs sliced bacon
1/3 bunch parsley
3 tablespoons garlic powder
4 tablespoons lowry seasoning salt
2 teaspoons cayenne pepper
12 medium torpedo rolls
1/2 cup breadcrumbs
1 teaspoon paprika

Steps:

  • Using a food processor (do not clean between ingredients).
  • Finely slice the torpedo rolls and set aside.
  • Finely chop bacon and put in a large, deep saute pan and put on medium heat.
  • Medium chop peppers, onions, and parsley and add to cooking bacon.
  • Add garlic powder, seasoning salt, and cayenne pepper to mix and cook for 10 minutes.
  • Put aside to cool.
  • To open clams,place in large baking pan (s) 1 to 2" deep.
  • Place in a 400°F oven for 10 minutes, or until opened slightly,remove fron oven and let cool enough to handle.
  • Open clams, reserving the liquid for later use,and chop meat medium fine.
  • Separate and save clam shells.
  • In a large bowl,combine the clams and bacon/vegetable mix.
  • Add the sliced rolls a cup at a time,adding the reserved clam juice,if necessary,to keep the consistency of a slightly wet stuffing.
  • Spoon fill clam shells with stuffing mix, sprinkle bread crumbs over stuffing,and top with lighty sprinkled paprika for color.
  • Bake in a 350°F oven for 20 to 25 minutes.
  • Bread crumbs should be lightly browned, and clams and vegetables tender.

CLAM STUFFING BAKE



Clam Stuffing Bake image

It seemed like Mom was always standing at her old black stove, coming up with recipes. This was one of the oldtime favorites. I loved stuffed clams any time of the year. I buy them fresh when in season and save the shells. Then, when I can't buy them fresh, I use canned. -Lillian Butler Stratford, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 8

2 tablespoons each chopped celery, green pepper and sweet red pepper
4-1/2 teaspoons chopped onion
2 tablespoons butter, divided
1/2 cup chicken broth
1/4 cup shredded carrot
1 cup seasoned stuffing mix
1 can (6-1/2 ounces) minced clams, drained
1/4 teaspoon lemon juice

Steps:

  • In a small saucepan, saute the celery, peppers and onion in 1 tablespoon butter until almost tender. Stir in broth and carrot. Bring to a boil. Stir in stuffing mix. Remove from the heat; cover and let stand for 5 minutes. Stir in clams. , Transfer to two 6-oz. ramekins or custard cups coated with cooking spray. Melt remaining butter; stir in lemon juice. Drizzle over the stuffing mix. Bake, uncovered, at 350° for 15-20 minutes or until heated through and golden brown.

Nutrition Facts : Calories 268 calories, Fat 13g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 1254mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein.

DEVILED CLAMS



Deviled Clams image

An old recipe from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Smaller portions would make a good appetizer.

Provided by Molly53

Categories     Free Of...

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

24 clams
2 eggs, hard cooked
3/4 cup cracker crumb
salt and pepper
4 tablespoons butter, no substitutions
1 tablespoon bell pepper, minced
1 tablespoon onion, grated
1/2 cup clam juice, reserved from the steaming
1 tablespoon parsley, minced

Steps:

  • Steam clams in a little water for five minutes.
  • Drain, saving the juice.
  • Cool clams and remove from shells.
  • Combine clams, eggs, cracker crumbs, and seasonings; chop the mixture fine.
  • Melt two tablespoons of the butter and saute the vegetables for five minutes.
  • Combine the vegetables with the clam mixture and stir in the clam juice.
  • Preheat oven to 450F and grease four ramekins generously with butter.
  • Fill the ramekins with the clam mixture, sprinkle with parsley and dot with the remaining 2 tablespoons of butter.
  • Bake for about 5 minutes.
  • Serve very hot.

BAKED STUFFED CLAMS



Baked Stuffed Clams image

My clams are requested all the time. They are the perfect appetizer for any occasion and so easy to make. Definitely guaranteed to rival anything you get in a restaurant! Great to freeze and have as a quick snack anytime. (Note: if you don't have clam shells, form tin foil into clam shaped cups, and proceed as directed.)

Provided by Danielle Merk

Categories     Appetizers and Snacks     Seafood

Time 1h

Yield 12

Number Of Ingredients 12

24 Clean Clam Shells
2 (6.5 ounce) cans minced clams, drained with juice reserved
1 (6 ounce) can crab meat, drained
4 cups fresh bread crumbs
¼ cup minced sweet onion
2 cloves garlic, minced
2 tablespoons chopped Italian flat leaf parsley
4 tablespoons butter
2 tablespoons olive oil
lemon pepper to taste
paprika to taste
2 lemons, quartered

Steps:

  • Preheat oven to 400 degrees F (205 degrees C).
  • In a large frying pan, melt butter with olive oil over medium heat. Stir in onion, and cook until translucent. Stir in clams, crab meat, parsley, lemon pepper, and bread crumbs. Reduce heat to low, and slowly pour in clam juice until mixture is slightly sticky, but not wet. The bread crumbs will continue to absorb moisture, so be careful not to add too much clam juice.
  • Fill each clean clam shell with mixture, pressing tightly into shell. Arrange on a baking sheet, and sprinkle lightly with paprika. (Stuffed shells may be covered and frozen at this point for later use.)
  • Bake in the preheated oven for 20 minutes, or until golden brown and sizzling. If frozen, bake at 350 degrees F (175 degrees C) for 30 minutes, or until warmed through. Serve warm on a platter with lemon wedges.

Nutrition Facts : Calories 258 calories, Carbohydrate 30 g, Cholesterol 38.5 mg, Fat 8.8 g, Fiber 2.6 g, Protein 15.3 g, SaturatedFat 3.2 g, Sodium 385.5 mg, Sugar 2.5 g

Tips:

  • Choose the Freshest Clams: Plump and tightly closed clams ensure the best flavor and texture.
  • Properly Clean the Clams: Thoroughly scrub the clamshells to remove any dirt or grit.
  • Use a Variety of Stuffings: Experiment with different stuffings to create unique flavor combinations.
  • Stuff the Clams Generously: Don't be shy with the stuffing; fill the clam shells to the brim.
  • Bake at the Right Temperature: Follow the recipe's recommended baking temperature and time to achieve perfectly cooked clams.

Conclusion:

Making old-fashioned deviled clams is a culinary journey that rewards you with a delightful seafood appetizer. From selecting and cleaning the clams to crafting flavorful stuffing and baking them to perfection, each step contributes to the overall success of this classic dish. Whether you prefer traditional or more adventurous stuffing variations, deviled clams promise a taste of coastal charm that will impress your guests. So, gather your ingredients, fire up the oven, and embark on this culinary adventure to create a memorable appetizer experience.

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