There are days when supper needs to be simple, filling, and a little bit special, and this slow cooker stuffed clams recipe fits that bill just fine. Using a box of frozen stuffed clam halves and a few everyday pantry staples, you can turn out a warm seafood supper with hardly any fuss at all. It has that old-fashioned comfort of baked stuffed seafood, but the slow cooker keeps things easy and hands-off, which is mighty welcome on a busy weekday or a chilly weekend evening.
These stuffed clams are especially good with a side of buttered noodles, roasted potatoes, or a scoop of fluffy rice to catch the savory juices. A crisp green salad, simple steamed green beans, or sweet corn on the side balances the richness nicely. If you want to stretch the meal a little, set out lemon wedges and a basket of warm bread for mopping up every bit of the sauce.
4-Ingredient Slow Cooker Stuffed Clams
Servings: 4
Ingredients
1 box frozen stuffed clam halves, about 20 to 24 ounces
Directions
1. Lightly coat the inside of your slow cooker crock with a little butter or nonstick spray if desired. Arrange the frozen stuffed clam halves in a single layer across the bottom, nestling them in closely.
2. Pour the chicken broth gently around the clams, not directly over the tops, so the stuffing stays in place. Dot the sliced butter over and between the clam halves.
3. Cover and cook on LOW for 2 1/2 to 3 1/2 hours, or until the clams are heated through and the stuffing is hot and tender. Avoid stirring, since the shells and stuffing can break apart.
4. Sprinkle the chopped parsley over the top just before serving. Carefully lift the clam halves out with a spoon or tongs and serve hot with a little of the buttery cooking liquid spooned around them.
Variations & Tips
Lemon Butter Version: Add 1 to 2 tablespoons of fresh lemon juice to the broth before cooking for a brighter flavor that goes especially well with seafood. A few lemon wedges on the table make the whole dish feel fresh and lively.
Herb Swap: If you do not have fresh parsley, a light sprinkle of dried parsley will do in a pinch, or you can use a little chopped chive for a different finish. Just keep the herbs modest so they do not overpower the clams.
Keep Them Neat: If your slow cooker runs hot, check the clams a bit early. Overcooking can dry the stuffing, so once they are heated through, they are ready to go. A single layer works best for even warming.
Make It a Meal: For a heartier supper, serve these stuffed clams alongside pasta with a little melted butter and garlic, or with roasted potatoes and a vegetable. That buttery broth in the cooker is too tasty to let go to waste.
