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Bacon Stuffed Clams

Melissa Celli
Recipe by Melissa Celli

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  • Prep 10 mins
  • Total 50 mins
  • Medium
  • Serves 4

Who doesn’t love bacon? Well, likely some vegetarians. Nevertheless, these bacon-stuffed clams would be a great choice for a cocktail party or as a simple appetizer before dinner. I jazz them up here with some smoked paprika and smoky chipotle-style hot sauce for an unexpected but kicked-up flavor. —Melissa Celli, Ninja Test Kitchen team

Find this recipe and more inspiration in the Ninja® Foodi™ XL Pro Air Oven Cookbook.

PREP TIP: Discard any open clams that don’t shut when tapped with two fingers or any that have broken or cracked shells. Soak clams in clean water for about 20 minutes, then scrub the outside of the clams thoroughly with a stiff brush.

Compatible with

Allergies

  • Contains Shellfish
  • Contains Milk/Dairy
  • Contains Wheat

Tip: Allergy Advice

This dish contains the following allergens: Shellfish, Milk/Dairy, Wheat

Cooking mode

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  • 24 littleneck clams, scrubbed
  • 6 ounces bacon, minced
  • 1/2 cup minced red bell pepper
  • 1/2 cup minced shallots
  • 1/2 to 3/4 cup Italian-style bread crumbs, divided
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon chipotle hot sauce
  • 11 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh parsley
  • Lemon wedges, for serving

Utensils

  • Ninja® Foodi™ 10-in-1 XL Pro Air Fry Oven
  • Ninja Sheet Pan
  • Large Bowl
  • Silicone-Tipped Tongs
  • Step 1

    Install a wire rack on Level 3. Select AIR ROAST, set the temperature to 400°F, and set the time to 5 minutes. Press START/STOP to begin preheating.

  • Step 2

    Place the clams on the sheet pan.

  • Step 3

    When the unit has preheated, place the sheet pan on the wire rack. Close the oven door to begin cooking. Roast the clams for 5 minutes, or until they open.

  • Step 4

    When cooking is complete, remove the pan from the oven. Discard any clams that have not opened. Remove the meat, reserving the shells. Drain any juice from the clams into a measuring cup, and pour 1/4 cup of the liquid into a medium bowl. Mince the clam meat and place it in the bowl with the clam juice.

  • Step 5

    Put the bacon, bell pepper, and shallots on the same sheet pan. Place the sheet pan on the wire rack and close the oven door.

  • Step 6

    Select AIR ROAST, set the temperature to 400°F, and set the time to 20 minutes. Press START/STOP to begin cooking.

  • Step 7

    When cooking is complete, the bacon should be crispy. In a large bowl, toss the mixture with 1/2 cup of bread crumbs, the Parmesan, hot sauce, paprika, chili powder, garlic powder, salt, pepper, and parsley. Add the clams and juice and toss to combine. If the mixture is very wet, add the remaining bread crumbs 1 tablespoon at a time. Fill each clamshell with about 1 tablespoon of the stuffing and place the shells on the sheet pan. Not all the shells will be used.

  • Step 8

    Place the sheet pan on the wire rack and close the oven door. Select AIR ROAST, set the temperature to 400°F, and set the time to 17 minutes. Press START/STOP to begin cooking.

  • Step 9

    Roast the stuffed clams for 15 to 17 minutes. Serve with lemon wedges.

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