We can’t resist how these briny clams bring a dash of eerie fun to any gathering. They get their name from their zesty filling that sets our taste buds dancing well into the night.
We combine savory spices and a tangy sauce to create a wickedly good topping. It’s easy to prepare but it looks like something right out of a haunted kitchen. Let’s wow our guests with these Goblin Deviled Clams.
Goblin Deviled Clams Recipe
Ingredients
- 12 fresh clams scrubbed thoroughly
- 1 tablespoon olive oil
- 2 tablespoons finely chopped onions
- 1 cup bread crumbs
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 2 tablespoons melted butter
- 1 tablespoon lemon juice
- 1 pinch salt
- 1 pinch black pepper
Tools and Equipment
- Large skillet
- Baking sheet
- Mixing bowl
- Spoon or spatula
- Oven mitts
Cooking Times and Yield
| Setting | Value |
|---|---|
| Oven Temperature | 375°F |
| Baking Time | 10 minutes |
| Yield | 4 servings |
Steps
- Preheat the oven to 375°F and line a baking sheet with foil
- Heat 1 tablespoon olive oil in the large skillet and sauté the finely chopped onions until they turn golden
- Remove the clam meat from the shells and chop it into small pieces for a zesty filling
- Combine chopped clam meat bread crumbs paprika cayenne pepper melted butter and lemon juice in the mixing bowl
- Stir until all ingredients are fully incorporated then season with salt and black pepper
- Spoon the mixture into each shell creating a savory mound on top
- Arrange the filled shells on the prepared baking sheet and bake for 10 minutes or until the tangy mixture turns lightly golden
- Wear oven mitts to remove the baking sheet and allow the Goblin Deviled Clams to cool slightly before serving
Ingredients
We line up our Goblin Deviled Clams essentials and measure them exactly. We place them within reach so we can quickly blend our zesty mixture. We prep each component carefully to ensure every bite is bursting with flavor.
| Quantity | Ingredient | Prep Notes |
|---|---|---|
| 1 lb | fresh clams | Scrubbed and rinsed |
| 2 tbsp | olive oil | |
| 1 small | onion | Finely chopped |
| 1/2 cup | bread crumbs | |
| 1 tsp | paprika | |
| 1/4 tsp | cayenne pepper | Adjust to personal spice tolerance |
| to taste | salt and pepper |
We soak our clams to remove any grit. We pat them dry so they cook evenly. While the clams rest on a towel we chop our onion into fine pieces. We measure our bread crumbs and spices ahead of time to streamline our steps.
Equipment and Tools Needed
We gather a few essential kitchen items to keep our workflow smooth:
- Large Skillet for sautéing onions until they are soft and golden.
- Mixing Bowl to combine the bread crumbs, spices, and the clam mixture.
- Baking Sheet to hold the filled clam shells securely in the oven.
- Oven Thermometer to verify that our cooking temperature of 375°F remains steady.
- Kitchen Tongs or a sturdy spoon to handle and place the clams carefully.
Below is a quick reference for our key oven settings and yield:
| Specification | Value |
|---|---|
| Oven Temp | 375°F |
| Baking Time | 10 minutes |
| Servings | 4 |
We keep these tools within reach to ensure our Goblin Deviled Clams turn out both delicious and visually striking.
Directions
Here we focus on assembling our Goblin Deviled Clams in three main steps. We ensure each component is prepared and cooked to perfection.
Prep the Clams
- Scrub and rinse 1 lb of fresh clams under cold water.
- Soak the clams in a bowl of cool water for five minutes to remove sand.
- Pat the shells dry for even cooking.
- Gently open the clams using a sturdy knife or kitchen tongs.
- Reserve the meat in a separate bowl and discard any shells that are cracked or damaged.
Make the Deviled Filling
- Warm 2 tbsp of olive oil in a large skillet over medium heat.
- Sauté 1 small finely chopped onion until fragrant and translucent.
- Add the minced clam meat, stirring for two minutes to blend flavors.
- Stir in ½ cup of bread crumbs, ½ tsp of paprika, and a pinch of cayenne pepper.
- Season with salt and pepper to taste.
- Transfer the mixture to a mixing bowl and let it cool slightly.
Bake and Serve
- Preheat the oven to 375°F.
- Fill each shell with the deviled clam mixture and arrange them on a baking sheet.
- Bake for 10 minutes or until the crumb topping is golden.
| Temperature | Time | Yield |
|---|---|---|
| 375°F | 10 mins | 4 servings |
- Use kitchen tongs or a sturdy spoon for safe handling.
- Garnish with fresh parsley or a dash of paprika.
- Serve immediately while the shell tops are still crispy.
Make-Ahead and Storage Tips
We can prepare the deviled filling up to one day before baking. We store it in a covered container in the refrigerator. When we are ready to bake our Goblin Deviled Clams, we fill the shells and proceed with the recipe.
Once baked, we let any leftovers cool. We place them in an airtight container. We keep them in the refrigerator for up to 2 days. For reheating, we arrange the clams on a baking sheet and warm them at 350°F for 5 minutes, or until heated through.
We can also freeze the unbaked filled shells. We set them on a baking sheet until frozen solid. Then we transfer them to a freezer-safe container. They stay fresh for about 1 month. We thaw them overnight in the refrigerator and bake as usual.
| Storage Method | Duration in Fridge | Duration in Freezer |
|---|---|---|
| Prepared Filling | Up to 1 day | Not recommended |
| Baked Clams Leftover | Up to 2 days | Not recommended |
| Unbaked Filled Shells | Not applicable | 1 month |
Conclusion
We love how this unique spin on deviled clams brings a touch of mischief to the table. Our favorite part is the way each bite surprises guests with a burst of flavor
Whether it’s a family gathering or a get together with friends this eerie creation always captivates. We can’t wait to see how it enriches your menu and brings a fun twist to your next culinary adventure
Frequently Asked Questions
What are Goblin Deviled Clams?
Goblin Deviled Clams are fresh clams stuffed with a savory mixture of onions, bread crumbs, and spices like paprika and cayenne. They’re baked until golden, creating a zesty, festive appetizer that’s perfect for parties. Their colorful topping and playful name make them a hit with guests.
How do I prepare the clams?
First, scrub and soak the clams to remove grit. Pat them dry to ensure even cooking. Then, carefully open or steam them to access the meat. Chop or mince the clam meat and set aside. This prep step helps achieve optimal flavor and texture.
What’s the recommended baking temperature and time?
Preheat your oven to 375°F and bake the stuffed clams for about 10 minutes. Keep an eye on them, ensuring the topping turns lightly golden and crispy. Using an oven thermometer helps maintain an accurate temperature for a perfectly cooked outcome.
Can I make the deviled filling in advance?
Yes. Prepare the deviled filling up to one day ahead and store it in the refrigerator. Then, stuff the clam shells just before baking. This approach saves time and ensures the flavors have a chance to blend for a more robust taste.
How should I store leftovers?
Refrigerate leftover baked clams for up to two days in an airtight container. Unbaked stuffed shells can be frozen for about one month. When you’re ready to enjoy them again, reheat the baked clams in the oven at 375°F until warmed through, or simply bake frozen unbaked shells.