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Recipe: Baked stuffed clams, crab, lobster or scallops

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Beach Baked stuffed seafood

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Nothing is better than homemade food, everyone knows it but yet don’t think they have enough time. If you look at how long it takes to heat up stuffed claims or stuffed scallops straight from your freezer, you’ll see it takes almost the same amount of time as making it yourself, its fresher and you have control over your ingredients.

In this recipe you can make this at home in your oven or you can prepare it ahead of time, freeze it and pack it with you to your next beach party. You can bake it at home and then freeze it or you can freeze it after stuffing and wrap it in tin foil and place it on the open fire for baking on the grill. Be sure to open the foil for a crunchier top, it makes a delicious appetizer while everyone's enjoying the ocean sprays as the sun sets.

Here’s what you need, this recipe is adapted from here:


Makes 24 pieces, about 4 per person depending on size is about six servings.

  • 24 clean clam shells
  • 2 (6.5 oz. cans) minced clams or 12-14 oz. of your favorite shell seafood, including crab, lobster, scallions, with the drained juice reserved – if you have fresh shelled meat even better, use broth or water for reserved juice
  • 1 (6 oz. can) crab meat – additional if you used a different minced shell fish above
  • 4 cups fresh bread crumbs – plain or Italian style
  • ¼ cup minced sweet onion
  • 2 cloves garlic, minced
  • 2 tablespoons chopped Italian parsley
  • 4 tablespoons butter or margarine or if you can’t have dairy use butter made from olive oil
  • 2 tablespoons olive oil
  • Lemon pepper to taste or your favorite seasoning to reduce salt use a Mrs. Dash substitute
  • Paprika to taste and color on the top of the stuffed scallops or clams
  • 2 lemons, quartered


  1. Preheat oven to 400 degrees F
  2. Melt butter and olive oil on medium heat in frying pan. Add onions and cook until the white color turns to where you can barely see through it but not brown. Add in the seafood meat, parsley, seasoning, and bread crumbs. Reduce to low and pour in clam juice or broth until the ingredients are sticky but not watery/soupy. The bread crumbs will continue to absorb liquid so don’t add too much.
  3. Fill each shell with mixture, arrange on baking sheet, sprinkle with paprika or freeze for later.
  4. Bake in preheated oven for 20 minutes or until golden brown. If frozen, bake at 350 degrees F for 30 minutes or until warmed through – you can place a knife or fork through the meat to be sure it cooked/heated through the frozen shell and stuffing.

Serve with lots of lemon wedges, sweet ice tea and mint. Enjoy!