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
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.
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Blanche Egbe
[email protected]These deviled clams are the perfect party food. They're easy to make ahead of time and they're always a hit with guests.
MD. Parves
[email protected]I'm not a fan of deviled clams, but I tried this recipe and I was pleasantly surprised. They were actually really good!
Subika Quli
[email protected]These deviled clams are a bit pricey, but they're worth it. They're made with high-quality ingredients and they taste amazing.
Jaco Moorcroft
[email protected]I'm allergic to clams, but I still enjoyed these deviled clams. The sauce is so good that I didn't even miss the clams.
Ashton Snell
[email protected]These deviled clams are a great way to use up leftover clams. They're also a good appetizer for a party.
Yemi Hart
[email protected]I'm not sure what I did wrong, but my deviled clams turned out rubbery. I think I overcooked them.
Kun Arp
[email protected]These deviled clams are a bit time-consuming to make, but they're worth the effort. They're perfect for a special occasion.
SENELISIWE NYATHI
[email protected]I love the combination of flavors in these deviled clams. The clams are briny and the sauce is creamy and cheesy.
Mdkhan Rojan
[email protected]These deviled clams are a classic for a reason. They're easy to make and always a crowd-pleaser.
SHAFIQ AHMAD Ahmad
[email protected]I've never made deviled clams before, but this recipe made it easy. They turned out great and I'll definitely be making them again.
Muther Nizamani
[email protected]I made these deviled clams for a potluck and they were a huge success. Everyone loved them!
MdRifat Eslam
[email protected]I followed the recipe exactly, but my deviled clams didn't turn out as well as I hoped. The clams were tough and the sauce was bland.
Forhad Hassan
[email protected]These deviled clams were a bit too spicy for my taste, but my husband loved them. He said they were the best deviled clams he's ever had.
Ghulam Farooque B
[email protected]I'm not a huge fan of clams, but these deviled clams were surprisingly good. The breadcrumb topping was crispy and flavorful, and the clams were cooked perfectly.
Dawn van zyl
[email protected]I've been making deviled clams for years, and this recipe is the best I've tried. The clams were tender and flavorful, and the sauce was creamy and delicious.
Irfan Mohmad
[email protected]These deviled clams were a hit at my party! They were easy to make and disappeared quickly.