20 Recipe For Italian Stuffed Clams Get Cooking And Enjoy!
Published on: Mar 18, 2024
Italian stuffed clams, also known as "vongole gratinate" in Italian, are a delicious and savory dish that is perfect for any occasion. These clams are stuffed with a flavorful and aromatic mixture of bread crumbs, garlic, parsley, and other Italian herbs and spices, making them a true taste of Italy. Whether you are hosting a dinner party or simply looking for a new and exciting seafood recipe to try, this recipe for Italian stuffed clams is sure to impress your family and friends.
Main Ingredients: Clams, Butter, Finely Chopped Onion, Chopped Celery
Baked stuffed clams, also known as stuffed clams casino, are a delicious and elegant appetizer that will impress your guests. These tasty bites are made with fresh clams, a flavorful stuffing, and topped with crispy bacon. They are perfect for any occasion and can be served as a starter or as a main dish. Here is a simple recipe for baked stuffed clams that you can try:
Ingredients:
- 24 small clams, scrubbed and cleaned
- 2 tablespoons of butter
- 1/4 cup of finely chopped onion
- 1/4 cup of finely chopped red bell pepper
- 1/4 cup of finely chopped green bell pepper
- 1/2 cup of breadcrumbs
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of garlic powder
- Salt and pepper to taste
- 6 strips of bacon, cooked and crumbled
Directions:
1. Preheat your oven to 350°F.
2. Arrange the clams on a baking sheet and bake for 10 minutes until they open. Remove them from the oven and let them cool.
3. In a pan, melt the butter over medium heat. Add the onion, red and green bell pepper, and cook until softened.
4. Add the breadcrumbs, oregano, thyme, garlic powder, salt, and pepper to the pan and mix well.
5. Remove the clams from their shells and chop them. Add them to the pan with the breadcrumb mixture and mix well.
6. Fill the clam shells with the stuffing and top each one with crumbled bacon.
7. Bake for 15 minutes until the tops are golden brown and crispy.
8. Serve hot and enjoy!
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Keto Stuffed Peppers – Italian Style
Main Ingredients: Lean Ground Beef, Olive Oil, Bell Peppers, Onion
If you're following a keto diet, you may think that stuffed peppers are off-limits due to the rice and other high-carb ingredients usually used in the filling. But fear not, because this Italian-style keto stuffed pepper recipe is here to satisfy your cravings without kicking you out of ketosis. Here's how to make it:
Ingredients:
- 4 bell peppers, halved and seeded
- 1 tablespoon of olive oil
- 1/2 onion, chopped
- 2 cloves of garlic, minced
- 1 pound of ground beef
- 1/4 cup of tomato paste
- 1/2 cup of marinara sauce
- 1/2 cup of shredded mozzarella cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Directions:
1. Preheat your oven to 375°F.
2. In a large pan, heat the olive oil over medium heat. Add the onion and garlic and cook until softened.
3. Add the ground beef to the pan and cook until browned.
4. Stir in the tomato paste, marinara sauce, salt, and pepper. Cook for a few more minutes until well combined.
5. Fill each pepper half with the beef mixture and place them in a baking dish.
6. Top each pepper with shredded mozzarella cheese.
7. Bake for 20 minutes until the peppers are tender and the cheese is melted and bubbly.
8. Garnish with fresh parsley and serve hot.
This hearty and flavorful Italian seafood soup, also known as zuppa di pesce, is a staple in many Italian households. It's a delicious combination of different types of seafood, vegetables, and aromatic herbs and spices. It's perfect for a cold winter night or when you want to impress your dinner guests. Here's how to make it:
Ingredients:
- 2 tablespoons of olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1/2 cup of chopped carrots
- 1/2 cup of chopped celery
- 1/2 cup of chopped fennel
- 1/2 cup of chopped red bell pepper
- 1/4 cup of tomato paste
- 1 cup of white wine
- 1 can of diced tomatoes
- 4 cups of seafood stock
- 1 pound of mixed seafood (shrimp, mussels, clams, calamari, etc.)
- 1/4 cup of chopped fresh parsley
- Salt and pepper to taste
Directions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened.
2. Add the carrots, celery, fennel, and red bell pepper to the pot and cook for a few more minutes.
3. Stir in the tomato paste and cook for 1-2 minutes.
4. Pour in the white wine and cook until reduced by half.
5. Add the diced tomatoes, seafood stock, and mixed seafood to the pot and bring to a simmer.
6. Cook for 10-15 minutes until the seafood is cooked through.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped fresh parsley.
Italian seafood salad, or insalata di mare, is a light and refreshing dish that is perfect for a summer lunch or as an appetizer. It's made with a variety of seafood, fresh vegetables, and a simple lemon and olive oil dressing. Here's how to make it:
Ingredients:
- 1 pound of mixed seafood (shrimp, mussels, calamari, etc.), cooked and chilled
- 1/2 red onion, thinly sliced
- 1/2 cup of cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 cup of chopped fresh parsley
- Juice of 1 lemon
- 3 tablespoons of olive oil
- Salt and pepper to taste
Directions:
1. In a large bowl, combine the cooked seafood, red onion, cherry tomatoes, cucumber, and parsley.
2. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
3. Pour the dressing over the seafood salad and toss to combine.
4. Serve chilled and enjoy!
This hearty and flavorful Italian fish stew, also known as cioppino, is a classic dish that originated in San Francisco. It's made with a variety of seafood, tomatoes, and aromatic herbs and spices. It's a perfect comfort food for a cold winter night. Here's how to make it:
Ingredients:
- 2 tablespoons of olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1/2 cup of chopped celery
- 1/2 cup of chopped fennel
- 1/2 cup of chopped red bell pepper
- 1/4 cup of tomato paste
- 1 cup of white wine
- 1 can of diced tomatoes
- 4 cups of fish stock
- 1 pound of mixed seafood (shrimp, mussels, clams, calamari, etc.)
- 1/4 cup of chopped fresh parsley
- Salt and pepper to taste
Directions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened.
2. Add the celery, fennel, and red bell pepper to the pot and cook for a few more minutes.
3. Stir in the tomato paste and cook for 1-2 minutes.
4. Pour in the white wine and cook until reduced by half.
5. Add the diced tomatoes, fish stock, and mixed seafood to the pot and bring to a simmer.
6. Cook for 10-15 minutes until the seafood is cooked through.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped fresh parsley.
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Keto Cioppino Italian Seafood Stew
Main Ingredients: Olive Oil, Butter, Onion, Celery, Carrot, Sea Salt
If you're following a keto diet, you may think that cioppino is off-limits due to the tomatoes and other high-carb ingredients usually used in the dish. But fear not, because this keto-friendly version of cioppino is just as delicious and satisfying. Here's how to make it:
Ingredients:
- 2 tablespoons of olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1/2 cup of chopped celery
- 1/2 cup of chopped fennel
- 1/2 cup of chopped red bell pepper
- 1/4 cup of tomato paste
- 1 cup of white wine
- 1 can of diced tomatoes
- 4 cups of fish stock
- 1 pound of mixed seafood (shrimp, mussels, clams, calamari, etc.)
- 1/4 cup of chopped fresh parsley
- Salt and pepper to taste
- Fresh basil for garnish
Directions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened.
2. Add the celery, fennel, and red bell pepper to the pot and cook for a few more minutes.
3. Stir in the tomato paste and cook for 1-2 minutes.
4. Pour in the white wine and cook until reduced by half.
5. Add the diced tomatoes, fish stock, and mixed seafood to the pot and bring to a simmer.
6. Cook for 10-15 minutes until the seafood is cooked through.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped fresh parsley and fresh basil.
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Classic Italian Gluten-Free Linguine with White Clam...
Main Ingredients: Gluten, Clam Sauce, Clams, Clam Juice, Extra Virgin
If you're on a gluten-free diet, you may think that you have to give up your favorite pasta dishes, but that's not the case. This classic Italian linguine with white clam sauce is just as delicious and flavorful when made with gluten-free pasta. Here's how to make it:
Ingredients:
- 1 pound of gluten-free linguine
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- 1/4 teaspoon of red pepper flakes
- 2 cans of chopped clams, drained
- 1/2 cup of white wine
- 1/2 cup of clam juice
- 2 tablespoons of butter
- 1/4 cup of chopped fresh parsley
- Salt and pepper to taste
Directions:
1. Cook the linguine according to package instructions until al dente.
2. In a large pan, heat the olive oil over medium heat. Add the garlic and red pepper flakes and cook until fragrant.
3. Add the chopped clams, white wine, and clam juice to the pan and bring to a simmer.
4. Cook for 5-7 minutes until the sauce thickens slightly.
5. Add the cooked linguine to the pan and toss to coat with the sauce.
6. Stir in the butter and chopped fresh parsley.
7. Season with salt and pepper to taste.
8. Serve hot and enjoy!
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Linguine and Clam Sauce
Main Ingredients: Linguine, Extra Virgin Olive Oil, Shallot, Clams
Linguine and clam sauce is a classic Italian dish that is simple yet flavorful. It's made with a garlicky white wine and clam sauce that is tossed with al dente linguine. Here's how to make it:
Ingredients:
- 1 pound of linguine
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- 1/4 teaspoon of red pepper flakes
- 2 cans of chopped clams, drained
- 1/2 cup of white wine
- 1/2 cup of clam juice
- 2 tablespoons of butter
- 1/4 cup of chopped fresh parsley
- Salt and pepper to taste
Directions:
1. Cook the linguine according to package instructions until al dente.
2. In a large pan, heat the olive oil over medium heat. Add the garlic and red pepper flakes and cook until fragrant.
3. Add the chopped clams, white wine, and clam juice to the pan and bring to a simmer.
4. Cook for 5-7 minutes until the sauce thickens slightly.
5. Add the cooked linguine to the pan and toss to coat with the sauce.
6. Stir in the butter and chopped fresh parsley.
7. Season with salt and pepper to taste.
8. Serve hot and enjoy!
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Pioneer Woman's Linguine with Clam Sauce
Main Ingredients: Linguine, Olive Oil, Salted Butter, Garlic Cloves
This version of linguine with clam sauce is a recipe from The Pioneer Woman herself and it's a crowd-pleaser. It's made with a creamy white wine and clam sauce that is tossed with linguine and topped with crispy bacon. Here's how to make it:
Ingredients:
- 1 pound of linguine
- 4 strips of bacon, diced
- 2 tablespoons of butter
- 2 cloves of garlic, minced
- 1/2 cup of white wine
- 1/2 cup of clam juice
- 2 cans of chopped clams, drained
- 1/4 cup of heavy cream
- 1/4 cup of chopped fresh parsley
- Salt and pepper to taste
Directions:
1. Cook the linguine according to package instructions until al dente.
Making the Perfect Italian Stuffed Clams
Ingredients:
To make these mouth-watering Italian stuffed clams, you will need:
24 littleneck clams
1 cup of Italian-style bread crumbs
2 cloves of garlic, minced
1/4 cup of chopped fresh parsley
1/4 cup of grated Parmesan cheese
1/4 cup of grated Pecorino Romano cheese
1/4 cup of olive oil
1/4 teaspoon of red pepper flakes
Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F.
2. Scrub the clams thoroughly under cold running water to remove any dirt or sand.
3. Place the clams in a large pot and fill with enough water to cover them. Bring the water to a boil and let the clams cook for about 5 minutes, or until they open. Discard any clams that do not open.
4. Remove the clams from the pot and let them cool. Once cooled, remove the clams from their shells and chop them into small pieces.
5. In a bowl, mix together the chopped clams, bread crumbs, garlic, parsley, Parmesan cheese, Pecorino Romano cheese, olive oil, red pepper flakes, and salt and pepper.
6. Place the clam shells on a baking sheet and fill each one with the stuffing mixture.
7. Bake the stuffed clams in the preheated oven for 10-15 minutes, or until the tops are golden brown.
8. Serve the delicious Italian stuffed clams hot, garnished with some extra chopped parsley and a squeeze of fresh lemon juice.
Why You Should Try This Recipe:
Not only are these Italian stuffed clams incredibly tasty, but they are also a great source of lean protein and healthy fats. Clams are also a good source of iron, zinc, and vitamin B12. Plus, this recipe is gluten-free and can easily be made dairy-free by omitting the cheese or using a vegan alternative.
So next time you're in the mood for some seafood, impress your guests or treat yourself to this authentic and delicious recipe for Italian stuffed clams. Buon appetito!
