I got the idea for these cornbread sausage stuffed clams when we were visiting Mohegan Sun Casino Resort in Connecticut one weekend.
The seafood restaurant there had a special called “Clam Stuffies”, (no not clams casino). And because we love clams so much, we had to try them. Turns out, the clams were a win-win, even though we didn’t win any money…haha.
But by tasting the clams and asking the waitress what was in them, I came up with a fairly good recipe for making these cornbread sausage stuffed clams at home.
I like to use Pepperidge Farms cornbread stuffing mix. The sweetness of the cornbread stuffing combined with the spicy flavor of the sausage tastes amazing with the combination of clams.
I wish I had taken pictures of the original clams we had eaten at the casino, but we pretty much devoured them.
I also wish I had taken better pictures of these when I made them. But instead, when I finished cooking these, I took them to my mom’s house for her to try and quickly took a phone-camera picture.
Better than having no pictures at all…right?
Because there is never enough clam meat in a clam to make a decent stuffing, especially if you want to remove the bellies, I buy fresh chopped clams at the seafood counter of either Stop & Shop or Big Y and combine that with whatever I can get out of the shells.
We are also lucky enough to have a few fresh seafood stores in our area to buy fresh Cherrystone clams, in the shell and fresh chopped clams.
I hate to say this but my mom always used canned clams in her seafood dishes and I hate canned clams. I actually really don’t like any meat, seafood or vegetable that comes out of a can, but that’s my preference. I like fresh foods. 🙂
The fresh vegetables in these clams are red bell pepper and yellow onion. To get the most flavor from these vegetables I will saute them in a pan for a minute or so in 1 tablespoon of olive oil.
Once the clams are in stuffed, I place them in a baking dish with 1/4 cup of water in the bottom of the dish. Then I sprinkle them with a bit of mozzarella cheese.
Here, I’m actually only baking 6 clams and freezing the other 6, because I found this recipe freezes pretty well and we are a 2 person meal family. Also, as an appetizer, you don’t really need anymore than this.
- 1 Dz. Cherrystone Clams
- 8 oz. Fresh Chopped or Minced Clams
- 1- 8 oz. bottle of clam juice.
- 2 Cups of Cornbread Stuffing Mix
- 2 Hot Italian Sausage Links (out of casing)
- 1/2 Red Bell Pepper Chopped
- 1/2 Yellow Onion Chopped
- 1 Tablespoon Olive Oil
- 1/4 Cup Water
- 2 Tablespoons Shredded Mozzarella Cheese
- Bring quart of water to a boil, reduce heat, add whole to steam them open.
- Once clams open up, remove meat and dice up.
- Combine clam meat with fresh diced clams and set aside.
- Cook sausage on stove-top until fully cooked. Set aside to cool and chop into small pieces.
- Saute red pepper and onion in olive oil until tender.
- Combine clams, stuffing mix, sausage, red pepper and onion and slowly stir in clam juice, until ingredients are moist.
- Do not over-moisten. You may not need the whole bottle of clam juice.
- Stuff clam shells and place into a baking dish.
- Add 1/4 cup water to bottom of baking dish.
- Top clams with shredded mozzarella cheese.
- Bake at 350 degrees for a 1/2 hour or longer if needed.
So there they are – Cornbread Sausage Stuffed Clams or “Stuffies” or whatever you want to call them. Whatever you decide to call them, they are really good and a delicious change from traditional stuffed clams. Enjoy!