Keto Classic Stuffed Clams
Indulge in the irresistible flavors of these Keto Classic Stuffed Clams, a low-carb twist on the beloved seafood appetizer. With tender fresh clams as the star, this recipe combines sautéed vegetables like garlic, red bell pepper, and celery with the nutty richness of almond flour and Parmesan cheese for a perfectly seasoned, keto-friendly stuffing. Lemon zest and a hint of crushed red pepper flakes elevate the flavor, while a buttery olive oil drizzle ensures a golden, crispy finish in the oven. Quick and easy to prepare in just under an hour, these stuffed clams are the ultimate appetizer or light meal that delivers bold flavor without breaking your keto goals. Garnished with fresh parsley and a splash of lemon juice, they’re as visually stunning as they are delicious, perfect for entertaining or savoring a taste of the coast at home.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 12 pieces Fresh clams
- 4 tablespoons Butter
- 3 pieces Garlic cloves, minced
- 1 small Onion, finely chopped
- 0.5 medium Red bell pepper, finely diced
- 1 piece Celery stalk, finely diced
- 0.75 cup Almond flour
- 0.5 cup Grated Parmesan cheese
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh parsley, chopped
- 0.25 teaspoon Crushed red pepper flakes
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 tablespoon Fresh lemon juice
Instructions
Preheat the oven to 375°F (190°C).
Thoroughly wash the clams under cold running water to remove any sand or grit.
Place the clams in a large pot with a small amount of water over high heat. Cover and steam until the clams open, about 5-10 minutes. Discard any clams that do not open.
Once opened, remove the clams from the shells and chop them into small pieces. Set aside and reserve the clam shells for later use.
In a medium skillet, heat the butter over medium heat. Add the minced garlic, chopped onion, diced red bell pepper, and diced celery. Sauté until the vegetables are soft and translucent, about 5 minutes.
In a large bowl, combine the sautéed vegetables, chopped clams, almond flour, grated Parmesan cheese, lemon zest, chopped parsley, crushed red pepper flakes, salt, and black pepper. Mix thoroughly.
Arrange the reserved clam shells on a baking sheet. Spoon the clam mixture evenly into each shell, pressing gently to pack the filling.
Drizzle a bit of olive oil over each stuffed clam to help with browning.
Bake in the preheated oven for 10-12 minutes, until the tops are golden and heated through.
Remove from the oven and drizzle with fresh lemon juice before serving.
Garnish with additional parsley if desired and enjoy your keto-friendly stuffed clams!
Nutrition Facts
Calories |
391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 545 mg | 24% | |
| Total Carbohydrate | 11.8 g | 4% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 2.6 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 229 mg | 18% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 498 mg | 11% | |
*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.
