Scallop, Shrimp & Crab Stuffed Clam Shells
"I got this idea from a local grocery store who sells stuffed clam shells; but this is so much better. My own mix of scallops, shrimp and crab; tossed with a fresh bread crumbs mix and vegetables. Stuffed in a clam shell and baked until golden brown. Delicious! I sometimes will serve this along side grilled steak or fish; or as a main dish with a salad and cup of soup for something a bit lighter. Now, most grocery stores with a seafood counter or any seafood market will always have clam shells they are willing to sell to you. Usually 4 for a dollar, inexpensive. I reuse mine all the time. After I am done serving them, I clean, boil, dry, and they are ready for another time. But, you can also get oven proof ones at a party store or ceramic ones at many home stores; or just use a ramiken. The clam shells just look pretty."
- FOR SEAFOOD (you want a mix of approximately 2 1/4 cups)
- FOR STUFFING MIX
- Serving Size: 1 (383.2 g)
- Calories 569.7
- Total Fat - 34.6 g
- Saturated Fat - 12.1 g
- Cholesterol - 237.1 mg
- Sodium - 1342.5 mg
- Total Carbohydrate - 14.9 g
- Dietary Fiber - 1.2 g
- Sugars - 2.4 g
- Protein - 47.3 g
- Calcium - 256.6 mg
- Iron - 3.7 mg
- Vitamin C - 7.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Seafood ... You want a mix of approximately 2 1/4 cups. But you can mix it up any way you want. I usually get small shrimp and bay scallops since they will be cut up, it isn't necessary to pay a premium price for the extra large. The stuffing mix will freeze well, so if you have leftover, just pop in the freezer. I have found the amounts for the shellfish to work out pretty well. Rough chop the seafood and set off to the side to take the chill off. If using canned crab, sift through the crab to make sure there are no shells or cartilage and drain well.
Add the butter to a medium saute pan and bring to medium high heat. Add the shrimp and scallops and cook just 1-2 minutes until the shrimp are pink and the scallops are firm. These are small pieces and don't take more than a minute or two. Remove immediately and add to a bowl with the crab meat. Make sure to add all the butter too.
Vegetables ... In the same pan, add the butter (there is extra butter, but this is added to stuffing mix) and bring to medium to medium high heat again. Add in the garlic, celery, onion and cook 3-4 minutes until the vegetables are tender. Add in the pimentos, old bay seasoning, lemon juice, mix well and remove from the heat. Let it cool a couple of minutes and add to the seafood, including the butter in the pan too.
Breading ... Add the milk to a pie plate and dip each piece of bread for only a second to lightly moisten it. Then break up the bread over the bowl with the vegetables and the seafood. Three (3)-4 pieces should equal about 1 1/2 cups of breading. Add in the parsley, parmesan, and season with a pinch of salt and pepper. The stuffing should be moist which is what you want. If it is too moist, add a few dry bread crumbs, only if necessary.
Bake ... Whether using clam shells or baking dishes, spray with a non-stick spray and then add the stuffing. About 1 cup per shell or ramiken. Bake on the middle shelf, 350 degree oven for 15-20 minutes. Everything is already cooked you are just warming everything up.
Serve ... A grilled steak or fish is perfect with this side dish. Or for me, I love to serve this as a main dish with a bowl of soup and salad. ENJOY!
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Look for the freshest seafood you can find when making this recipe. Fresh seafood will have the best flavor and texture.
- When buying clam shells, make sure to check for any cracks or broken pieces that could cause the stuffing to leak out during baking.
- Instead of scallops, use calamari for a more flavorful dish. The benefit of this substitution is that calamari has a more intense flavor than scallops, which can add an additional layer of flavor to the dish.
- Instead of crab meat, use lobster for a sweeter taste. The benefit of this substitution is that lobster has a sweeter flavor than crab meat, which can add a more pleasant taste to the dish.
Vegetarian Stuffed Clam Shells Replace the seafood mix with a mixture of cooked quinoa, black beans, corn, diced peppers and diced onions. Cook the vegetables until the onions are translucent and the peppers are tender. Mix together with the cooked quinoa, black beans, and corn. Add the bread crumbs and seasonings and proceed as directed.
Grilled Asparagus with Parmesan: Grilled asparagus with parmesan is a delicious side dish that pairs perfectly with the Scallop, Shrimp, and Crab Stuffed Clam Shells. The smoky flavor of the grilled asparagus complements the seafood stuffing, and the parmesan adds a nice salty flavor. This dish is easy to make and is sure to be a crowd pleaser!
Lemon-Garlic Roasted Potatoes: Lemon-garlic roasted potatoes are the perfect accompaniment to the Scallop, Shrimp, and Crab Stuffed Clam Shells. The potatoes are roasted with lemon, garlic, and herbs, giving them a wonderful flavor that pairs perfectly with the seafood stuffing. Roasting the potatoes in the oven gives them a crispy exterior, while keeping them tender and fluffy on the inside. This simple dish is sure to be a hit!
Q: How do I store the clam shells?
A: After you are done serving the stuffed clam shells, you can clean, boil, and dry them to reuse them. Alternatively, you can also buy oven-proof clam shells or ceramic ones at a party store or home store.
Q: What ingredients do I need for stuffed clam shells?
A: To make stuffed clam shells, you will need clams, breadcrumbs, butter, garlic, parsley, Parmesan cheese, and lemon juice. You can also add other ingredients according to your taste.
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The dish Scallop, Shrimp & Crab Stuffed Clam Shells is said to be a favorite of former President John F. Kennedy. He was a fan of seafood dishes and this one was especially popular with him.
This dish is believed to have originated in the early 1900s in the coastal town of Gloucester, Massachusetts. It is a popular dish in the area and is often served up at the local seafood festivals.