Baked Stuffed Clams Recipe (2024)

FAQs

What goes good with stuffed clams? ›

When serving the stuffed clams, I like to accompany them with some lemon and garnish them with parsley. Put them alongside your shrimp co*cktail and serve them with some Sauvignon Blanc. There is nothing like seafood and white wine. Some people choose to use a spoon, but I eat baked clams right off the shell.

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.

Cook to 160 degrees F internal product temperature. Conventional oven: Remove clams from tray and place on a baking sheet into a preheated 450 degrees F oven; cook for 30 minutes. On the grill: Wrap clams in a foil pouch; leave the top open for a crispy top or closed for softer, moister dams.

Iron-Rich for Energy and Vitality

Clams are an excellent source of heme iron, the type of iron found in animal products that the body absorbs more efficiently. Including clams in your diet can help prevent iron deficiency and boost your energy levels.

Filter feeding is accomplished by capturing food particles that enter the bivalve shell through water currents or active pumping by the animal. Particles are trapped by gill filaments that contain small hair-like protrusions called “cilia”. The cilia then move the food to the mouth to be digested by the animal.

Clams. Wild clams are available year-round, though they're at their best from September through April. They spawn during the summer months, which can produce a more watery texture. Atlantic hard-shell clams, aka quahogs: Available year-round, but mainly April through September, peaking in early summer.

Thaw frozen clams in the refrigerator before using, and never refreeze them. While About.com is not always the best, in this case their information passes the gut test. Frozen clams certainly would be killed, and so wouldn't open upon steaming.

The live clams are cleaned, graded and vacuum packed. Next, the clams are cooked inside the bag then quick frozen. All the natural juice is retained in the bag with the clams.

How to cook frozen clams in the shell. Simply reheat the frozen clams for about 8-10 minutes. You can boil or steam them inside the bag, steam them out of the bag, or even sauté them directly on the grill. Similar to cooking mussels, preparing frozen clams is a quick process.

How to tell when they're cooked? The shells will open wide. Cooking time depends on the size of the shellfish and can be anywhere from 4 to 10 minutes. After cooking: shells should be open, toss those that aren't in the garbage.

What happens if you overcook clams? ›

Steam the clams.

Cover and let cook over medium heat until they open up (This will take anywhere from 7 to 10 minutes). Clams will let you know when they're ready; their shells will simply open. Watch for that and do not overcook them or they're turn too chewy and rubbery.

Yes. Many restaurants for instance salvage used clam shells to make more baked stuffed clams.

One key to reversing high blood pressure is to include more potassium in your diet. If you'd like something with less sugar than bananas, then clams are the way to go for optimal potassium levels.

The ADA's list of the best proteins for a diabetes-friendly diet includes: Fish high in omega-3 fatty acids, such as salmon, sardines, albacore tuna, mackerel, and rainbow trout. Shellfish, including clams, crab, imitation shellfish, lobster, oysters, scallops, and shrimp.

If the clam shows no movement when you tap it, or if it stays shut and you can easily open it, these are signs that it is no longer alive and should be thrown away. They should be kept in the fridge only for a short period of time, no more than two days, and cooking them the day you get them is best.

Stuffed clams are great any time of year. They can be prepared for a warm-weather dinner alongside a simple salad or as an appetizer to complement a holiday dinner like the Feast of Seven Fishes. They can be made on the grill during summer or inside in the oven during colder months.

Oven: Preheat oven to 400 degrees. Lightly brush the stuffed clams with olive oil or melted butter. Bake clams for about 15 minutes or until lightly browned and thoroughly heated. Microwave: Cook 2 to 3 minutes on High.

Table manners for eating clams. Hold the shell with the fingers of one hand and a shellfish fork (or smallest fork provided) with the other hand. Spear the clam with the fork, dip it into the sauce, and eat it in one bite. Alternatively, take a bit of sauce on your fork and then drop it onto the clam.