Stuffed Clams Baked with Bay Scallops

The Best Stuffed Clams

If you’re looking for a recipes for Stuffed Clams, that meets all of your expectations, then look no further.  In this recipe you are able to get twice as much for less because both sides of the shells are used.  By cutting every individual Clam in half and adding in Bay scallops, you increase the meatiness of the clam and, at the same time, spread the wealth and abundance of the mix by stretching the recipe to both halves of the shells, instead of just one.  Combining key ingredients with the breading makes this journey a success because everything is very well balanced in flavor.

Preparing Stuffed Clams

Here’s a few things you should know when you’re preparing Stuffed Clams.  You shouldn’t ever cook and eat already dead clams.  How do you know if they’re dead or not?  The myth is, if the shell is open, prier to cooking, the clam is dead.  This isn’t necessarily true.  Some times those little Clams are just peaking.  So what I like to do is run them under cold water first, give them a quick rinse before I check for dead clams.  Any clam that is still alive will close under the cold water rinse and you will know for sure which ones to toss out.  Also, some folks like to trim out the crap shoot of the clam.  This is completely optional, it’s not necessary and it’s completely to your discretion.

This recipe calls for Clam Juice, which you can buy bottled, but all I use is the left over stock from the boiling of the clams and you should too.  I currently have the most popular Steamed Clams video recipe on YouTube and I use the broth as part of the ingredients as well because it has so much flavor left from the liquor secreted from the clam shells.  You also might want to look into my recipe for Mussels in a Garlic Lemon Butter Broth, because it is also to die for!

Stuffed Clams Ingredients:

1 Dozen Clams
8 oz Bay Scallops (at least 24)
Bell Pepper, chopped
2 tbsp Onion, chopped
1/4 cup Mushroom, chopped
1 tsp Ginger Root, chopped
1 Garlic Clove, chopped
1/4 cup Leak, chopped
1 tbsp Fresh Parsley, chopped
1 cup Clam Juice
1/4 White Wine
1 1/2 Cup Stuffing/Dressing (Bread Crumbs)
2 cups water
3 tbsp Olive Oil
2 tbsp Butter
Salt and Pepper to Taste

Be sure to watch the short video tutorial for instructions to make perfect Stuffed Clams.

Shrimp Ceviche – Ceviche de Camaron

Shrimp Ceviche

Shrimp Ceviche is so Refreshing

All of the ingredients are designed to pack a wallop of nutrition and explode with flavor.  It’s got Onions, Peppers, Tomatoes, Avocado, Cucumber and a list of other seasoning’s and ingredients you’re going to love.  You can serve this with chips, eat it plain as a salad, serve as a Tostada or, my favorite, as a Cocktail in a glass with Clamato!

Shrimp Ceviche can, technically, be made with vegetables only but traditionally it’s made with either Tilapia or Shrimp.  The secret is cook the meat in the citric acid of freshly squeezed Lemon and Limes.  I find this method very effective with the fish but I find that it makes the shrimp a little pasty and less pleasant to eat.  So I like to steam my shrimp before I marinade it in the juice.  I get a ton flack from Hispanics that see me do it this way in the video but the results turn out virtually the same.   The texture of the shrimp is better and the flavor of the Lemon and Lime marinade is forever present because the citrus is so potent.  Therefore, trust me with the steaming in this recipe and enjoy your Shrimp Ceviche!

Shrimp Ceviche Ingredients:

  • 1 pound raw shrimp, peeled and deveined
  • 2 lemons
  • 2 limes
  • 1/4 cup Orange Juice
  • 1 cucumber, chopped
  • 1/2 Onion, chopped
  • 1/2 Jalapeno Pepper, diced (optional)
  • 1 cup Tomato, diced
  • 1 Avocado, chopped into 1/2-inch pieces
  • 1 tbsp Cilantro, chopped
  • 2 tbsp Olive Oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon Black Pepper
  • Clamato Juice (optional)
  • Tabasco Sauce (optional)

Steam Shrimp for 1 minute then remove and place in a bowl.  Then add the Lemon, Lime and Orange juice, stir and let it marinade for 20 minutes.  Chop all the remaining ingredients and combine in a separate bowl.  Add the Salt and Pepper, then stir.  Strain the Shrimp but add 1/4 cup of the juice to the vegetable bowl and add the shrimp, then stir.  Serve Shrimp Ceviche with Tostada Shells, Corn Chips or in a Glass With Clamato over the top.