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Promptly refrigerate or discard any leftovers. Oven: Preheat oven to 375 degrees F. Remove tray from box and place directly into oven. Bake for 30 minutes or until hot. If you prefer, remove clams from tray and place on cookie sheet. Place the cookie sheet in the preheated oven and bake 30 minutes until hot.

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PREPARATION: Bakes from Frozen in just 25-35 mins at 400°F. SERVING: (9) 1.5 oz. Frozen Stuffed Clams. HARVEST METHOD: Our fresh New England Clams are harvested by local clam diggers, shucked, minced, and used to make our homemade stuffing. Stuffed Clams are then flash-frozen to maximize freshness until you are ready to enjoy.

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Preheat oven to 375 degrees F. In a large sauté pan over medium-high heat, melt the butter. Add the bacon, onion and peppers, saute for 2 minutes then add the garlic and continue to saute for another minute. Turn off the heat and add the minced clams, bread crumbs, parsley, lemon juice, seasonings and clam juice.

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9 Large Stuffed Clams (20 oz) Tray Pack. Each is elegantly served in a natural shell and loaded with a classic blend of golden breadcrumbs, succulent chopped clams, minced celery, red and green peppers; and sprinkled with paprika and parsley. Great for: Dinner, Grill, Party. Certifications:

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Fill a large pot with 1 1/2 to 2 inches of water. Bring water to a boil. Add the clams to the boiling water. Reduce the heat to a simmer and let the clams steam for approximately 6 to 10 minutes, until the shells open. Remove clams from the pot and let cool enough to handle.

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Bacon and Cheese Stuffed Clams. Chorizo Stuffed Clams. Chili Lime Stuffed Clams. New England Style Stuffed Scallop. Recipes See All Recipes. Seafood Creepy Crawler Platter. 2.59091. Haunted Halloween Appetizers. 2.7. Matlaw's Bacon & Cheese Clam Pizza Bites. 5. Matlaw's Gourmet Stuffed Portobello Mushrooms. 4.8. Surf & Turf. 3.73077. Seasonal.

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Mix well. Add a tablespoon or two of the water from cooking the clams so that the mixture holds together fairly well. Divide the mixture between the 8 shells you held back and press it so it holds together. Put them in a baking dish and bake for approx 20 minutes until they gently brown on top.

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Or if preferred, place clams directly on a baking sheet. Cook for 30 minutes. On the Grill: Wrap clams in a foil pouch; leave the top open for a crispy top or closed for a softer, moister clams. Cook on medium heat for 25 minutes with lid closed. Microwave: Remove tray from the box. Place the tray with all 6 clams in microwave.

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Conventional Oven: Remove clams from tray and place on a baking sheet into a preheated 450 degrees F oven; cook for 30 minutes. On the Grill: Wrap clams in a foil pouch; leave the top open for a crispy top or closed for softer, moister clams. Cook on medium heat for 25 minutes with lid closed. Microwave: Place 2 clams on a microwaveable plate.

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CONVENTIONAL OVEN: Remove tray from the box and place directly into a preheated 375°F oven. Or if preferred, place clams directly on a baking sheet. Cook for 30 minutes. MICROWAVE: Remove tray from the box. Place tray with all 12 clams in microwave. Cook on HIGH for 2 minutes, 30 seconds. Turn tray and cook for an additional 2 minutes, 30 seconds.

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ON THE GRILL: Wrap clams in a foil pouch; leave the top open for a crispy top or closed for softer, moister clams. Cook on medium heat for 25 minutes with lid closed. MICROWAVE: Place 2 clams on a microwaveable plate. Cook on HIGH for 4 minutes. Not recommended to cook more than 2 clams at a time. Product was tested using an 1100 watt oven.

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Cook to 160 degrees F internal product temperature. Conventional Oven: Remove clams from tray and place on a baking sheet into a preheated 450 degree F oven; cook for 30 minutes. On the Grill: Wrap clams in a foil pouch; leave top open for a crispy top or closed for softer, moister clams. Cook on medium heat for 25 minutes with lid closed.

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Cook to 160 degrees F internal product temperature. Conventional Oven: Remove tray from the box and place directly into a preheated 450 degrees F oven. Or if preferred, place clams directly on a baking sheet. Cook for 30 minutes. On the Grill: Wrap clams in a foil pouch; leave the top open for a crispy top or closed for a softer, moister clams.

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Instructions. Clean clams according to step by step on blog post. Steam clams as stated in step by step on post. Prepare the half shells as pictured in post for a visual. In a small saucepan, melt butter and olive oil together. Stir in grated garlic and simmer until it's infused but not golden or dark.

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New England Style Gourmet Stuffed Clams. Matlaw's Bacon & Cheese Clam Pizza Bites. 5. Matlaw's Gourmet Stuffed Portobello Mushrooms. 4.8. Shrimp. Welcome to the shrimp capital of the world - simple shrimp cocktail or delicately battered and cooked to crispy crunchy perfection. See our selection.