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Stuffed Clams

AleBrewerAleBrewer Posts: 555
edited August 2012 in EggHead Forum
Took a nice little trip down to visit some friends who live in Chatham, MA... on Cape Cod. Had some super fresh oysters from Wellfleet along with some lobsters, mussels, and we went digging for clams too.

Got these in a short period of time:


We ate the small littlenecks raw and steamed, and I decided to make some stuffed clams from some of the bigger ones. Sauteed some onion, yellow bell pepper, bacon, celery, and garlic in butter. Added some fresh thyme, parsley, red pepper flakes, white wine, and bread crumbs from day old french bread. Steamed the clams, chopped the meat, and added some of the clam broth to the stuffing mixture.

I set up the Egg for indirect at about 400° dome temp, waited for a good fire, threw on just a few wood chips, and added the clams.


I don't really know how long they were on.....did have two beers while they were cooking though.


The wife made up a simple fish stew with lobster stock, some mussels, fresh cod, and we threw in a lobster too. All in all, and good meal.



  • stikestike Posts: 15,597
    Gonna need to see yer clammin license Looks fantastic.
    ed egli avea del cul fatto trombetta -Dante
  • travisstricktravisstrick Posts: 5,002
    Very nice. Thats my kind of food. 
    Be careful, man! I've got a beverage here.
  • LoggerLogger Posts: 308
    I am so envious....please, please...invite me sometime.  Us Okies can only dream of that.
    OKC area  XL - Medium Eggs
  • jlsmjlsm Posts: 998
    Nothing smells more like summer to me than seafood from the Cape. Beautiful.
    Owner of a large and a beloved mini in Philadelphia
  • AleBrewerAleBrewer Posts: 555
    The clams were really good...not like stuffed clams you get at restaurants, where it's mostly dense stuffing and no clams! Will probably make up another couple dozen of these today to keep in the freezer.

    I am headed out to the mid-west for again, so I figured I should get as much seafood as I can.
  • GriffinGriffin Posts: 7,782
    Awesome. No way can you get fresher than that. love that first picture. The rake, the boats in the background....too cool.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • Cookbook_ChipCookbook_Chip Posts: 1,269
    Man- those look great!  I was in Wellfleet just last week - had some killer oysters.
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
  • tenormantenorman Posts: 23
    Man- those look great!  I was in Wellfleet just last week - had some killer oysters.
    +1  My mouth is watering.....
  • BaysidebobBaysidebob Posts: 489
    "Two beers" is an accepted standard for BGE time.
    My actuary says I'm dead.
  • Let's hear it for the east coast! Looks sooo good and I also love that first pic. How lucky you are that your friends have an egg for you to cook on when you visit
  • Howdy_DoodyHowdy_Doody Posts: 146
    edited August 2012
    I do a similar cook, but with littleneck clams.  Most people call it Clams Casino or Vongole Casino.
    The ingredients are similar to the OP's.

    • 12 Clams, Littleneck

    • 1 stick Butter, small stick

    • ⅛ Bell pepper, Chopped fine

    • Pimento, Chopped fine

    • Parmesan cheese, Shredded

    • Splash Wine, dry white

    • Panko bread crumbs, Enough to bind

    • 12 slices Bacon or Pencetta

    1.Melt butter and mix all ingredients except clams and bacon
    2.Steam clams until opened. Separate shells and throw one away
    3.Place mixture on top of clams
    4.Put bacon on top of mixture

    Houston, Texas
  • travisstricktravisstrick Posts: 5,002
    Gary, I'm glad to see you supporting local wine in your new profile pic. 

    Be careful, man! I've got a beverage here.
  • travisstricktravisstrick Posts: 5,002
    Also, it was nice of Pam to allow you to lounge on that empty box. 
    Be careful, man! I've got a beverage here.
  • Howdy_DoodyHowdy_Doody Posts: 146
    edited August 2012
    Gary, I'm glad to see you supporting local wine in your new profile pic. 

    The Maître d' told me it had a hint of cherries and tobacco, which it did, but I found it to have too much tannin for my tastes.  I went back to Mogen David and Thunderbird. 
    Houston, Texas
  • AleBrewerAleBrewer Posts: 555
    The clams were not cooked at our friends, I brought them home and made the stuffed clams. I made another two dozen a couple of days ago and served them last night at a dinner party we had.

    Howdy....the clams casino look great! We ate all the littlenecks raw or I was left with cherrystones and quahogs.
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