No ImageBaked Stuffed Clams

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  1. [email protected]

    I also add diced pimentos

  2. M. McTigue

    Beth—you are sooo correct –Ritz crackers are not at all what they used to be. Less ingredients—same price or higher.

  3. Gef Flimlin

    You can freeze the clams for about 5 hours then run under tepid water. The shells will gape and you can put a regular butter knife in there to twist the shells apart. Put the frozen clam on a cutting board and cut it into about 4 to 6 pieces depending the size of the clam. Put them all in a stainless bowl and let them defrost. Add them into the recipe later and pull them out with a slotted spoon. You can add more liqueur later if you don’t think it’s clammy enough. The clams will be much more tender than being cooked twice!!!

  4. Donna C

    Can I make these ahead and freeze them? If so do I freeze them baked and just reheat them or do I freeze them raw and bake them when I’m ready to serve them?

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  5. Beth

    I have always used Ritz crackers in these and in Baked Stuffed Shrimp, however, despite claims by Nabisco to the contrary, Ritz crackers are different. They look lighter in color, taste different, and most annoying of all, it is virtually impossible to spread something on them as they immediately crumble. Has anyone used Ritz lately? My Baked Stuffed Shrimp were awful and I haven’t changed the recipe.

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