Stuffed Clams with Bacon (Deviled Clams)

Stuffed clams with lemon garnish on plate, close up
Andre Baranowski / Getty Images
Prep: 15 mins
Cook: 18 mins
Total: 33 mins
Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
173 Calories
8g Fat
10g Carbs
14g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 173
% Daily Value*
Total Fat 8g 10%
Saturated Fat 4g 21%
Cholesterol 42mg 14%
Sodium 591mg 26%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 3%
Protein 14g
Calcium 56mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These deviled clams are stuffed clams filled with a mixture of bread crumbs and minced vegetables. A dash of Tabasco and some crumbled bacon provide the finishing touch. The stuffed clams are broiled to golden brown perfection.

Fresh clams are cooked then filled with a mixture of the clams, bread crumbs, bacon, and seasonings. This is an excellent appetizer to prepare for a cocktail party.

See Also
Stuffed Mushrooms With Clams​​
Crock Pot Clam Chowder​​


  • 2 dozen cherrystone clams (or littleneck clams) 
  • 1/2 cup water
  • 1/2 green bell pepper (minced)
  • 1 small onion (minced)
  • 3 tablespoons butter (melted)
  • 1/2 cup dry breadcrumbs
  • 1/2 teaspoon ground thyme
  • 1/8 teaspoon Tabasco sauce
  • 4 slices bacon (partially cooked and diced)
  • Garnish: minced fresh parsley, pinch of paprika, and lemon wedges

Steps to Make It

  1. Scrub the clams thoroughly and then put them on a rack in a large kettle or stockpot with 2 inches of water in the bottom. Or put the clams right in the water. Cover and heat over medium-low heat for about 7 to 10 minutes, or until the clams open. Drain and discard any unopened clams.

  2. Open and separate the top and bottom shells. Slice a knife under the clams to remove them from the shell.  

  3. Rinse the shells and choose the 24 best looking shells for serving. Set the shells aside.

  4. Mince the clams with a knife or pulse a food processor and transfer to a bowl.

  5. In a skillet over medium heat, melt the butter. Add the green bell pepper and onion and cook until tender, stirring frequently.

  6. Add the bell pepper and onion to the minced clams along with the bread crumbs, ground thyme, and Tabasco sauce.

  7. Heat the broiler.

  8. Arrange the clam shell halves in a shallow baking pan; fill shells with the minced clam mixture and sprinkle each with diced bacon.

  9. Place under broiler and broil under medium heat until browned, about 5 to 10 minutes.

  10. Sprinkle with minced fresh parsley and paprika.

  11. Serve with lemon wedges.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

Expert Tips

What are Cherrystone Clams? Cherrystone clams are a bit larger than littleneck clams and they can be used interchangeably. Cherrystone clams average about 6 to 10 clams per pound and while littleneck clams average 8 to 12 clams per pound. Use either one in this recipe. Whether you choose the smaller littleneck or cherrystone or the larger top neck or quahog, they are all quahogs (pronounced co-hog). The name refers to the size of the clam, not the species.

Add a few extra clams to the pot to make up for any that won't open.

For larger appetizers, use top neck clams.


Omit the bacon and sprinkle the stuffed clams with grated Parmesan cheese before broiling. 

You Might Also Like

Clams Casino

Manhattan-Style Clam Chowder