Clams neptune with sour cream and smoked gouda

By Spencer Watts
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  • 112 grams cooked clam meat, drained and chopped
  • 112 grams cream cheese, softened
  • 1 clove garlic, finely diced
  • 1/4 cup (60 milliliters) sour cream
  • 3 tablespoons (45 milliliters) smoked gouda cheese, grated
  • 2 tablespoons (30 milliliters) chives, chopped
  • 2 tablespoons (30 milliliters) red onion, chopped
  • 4 cleaned and stemmed portobello mushroom caps
  • 2 tablespoons (30 milliliters) olive oil
  • 3 tablespoons (45 milliliters) Parmesan cheese, grated
  • 3 tablespoons (45 milliliters) panko breadcrumbs
  • Salt and pepper, to taste


  1. Preheat oven to 375F (190C).
  2. In a mixing bowl, combine clam meat, cream cheese, garlic, sour cream, smoked gouda, chives, red onion and salt and pepper.
  3. Mix until you reach a uniform consistency and set aside.
  4. On a baking tray, place mushroom caps upside down on a baking tray with parchment paper and drizzle with olive oil.
  5. Season mushrooms with salt and pepper and bake for six to eight minutes.
  6. Remove from heat and place in refrigerator until cool.
  7. Place cream cheese mix into a piping bag.
  8. Pipe equal amounts of filling into the four mushroom caps.
  9. Sprinkle Parmesan cheese and panko over the stuffing.
  10. Place clams Neptune on baking tray with parchment paper.
  11. Bake for 15-18 minutes or until bubbly and golden brown.
  12. Remove from oven, and let rest for five minutes at room temperature before serving.


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