Deviled Clams Old Fashioned Style Almost
Dive into a taste of coastal nostalgia with this recipe for Deviled Clams Old Fashioned Style Almost—a classic dish reimagined with a hint of spice and robust flavors. Tender fresh clams are steamed to perfection, finely chopped, and expertly blended with buttery sautéed vegetables, zesty Worcestershire sauce, and a touch of hot sauce for a kick. This flavorful mixture is tucked back into the reserved shells, topped with golden breadcrumbs, and baked until irresistibly crispy. Infused with dry white wine and finished with fresh parsley and paprika, this recipe is a seafood lover's dream. Perfect as an appetizer or a sophisticated main course, these deviled clams are best served warm with a squeeze of fresh lemon. Whether you're hosting a dinner party or craving old-fashioned comfort food, this easy-to-follow recipe promises a delicious experience.
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Recipe Information
Ingredients
- 24 medium-sized fresh clams
- 4 tablespoons butter
- 1 small, finely chopped yellow onion
- 0.5 medium, finely diced green bell pepper
- 2 cloves, minced garlic
- 0.25 cup dry white wine
- 1 cup breadcrumbs
- 2 tablespoons, chopped parsley
- 1 teaspoon paprika
- 1 teaspoon Worcestershire sauce
- 0.5 teaspoon hot sauce
- 1 large egg yolk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 for serving lemon wedges
Instructions
Rinse the clams under cold running water, scrubbing their shells to remove any grit. Discard any clams that are open and do not close when tapped.
Steam the clams in a pot with half a cup of water over medium heat until they open, about 5-7 minutes. Remove clams as they open and set aside to cool. Discard any clams that do not open.
Carefully remove the clam meat from the shells and chop it finely. Reserve the shells for stuffing. Set the meat aside.
Preheat your oven to 375°F (190°C).
In a medium skillet, melt the butter over medium heat. Add the onion, green bell pepper, and garlic. Sauté until softened but not browned, about 3-4 minutes.
Deglaze the skillet with the dry white wine, scraping up any bits at the bottom of the pan. Cook until the liquid reduces slightly, about 2 minutes.
Remove the skillet from heat and stir in the breadcrumbs, chopped parsley, paprika, Worcestershire sauce, hot sauce, and the chopped clam meat. Mix thoroughly.
In a small bowl, whisk the egg yolk, salt, and black pepper together, then fold it into the clam mixture to bind it.
Arrange the reserved clam shells on a baking sheet. Spoon the mixture into each shell, packing it lightly.
Bake in the preheated oven for 10-12 minutes, or until the tops are golden brown and slightly crispy.
Serve the deviled clams immediately, garnished with lemon wedges for squeezing over the top.
Nutrition Facts
Calories |
1541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.0 g | 82% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 557 mg | 186% | |
| Sodium | 3519 mg | 153% | |
| Total Carbohydrate | 120.7 g | 44% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 15.6 g | ||
| Protein | 112.6 g | 225% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 486 mg | 37% | |
| Iron | 108.2 mg | 601% | |
| Potassium | 2783 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
