Caesar Stuffed Tomatoes with Clams

Makes36 appetizers
Prep Time20 min
Time to Table20 min

This delicious pop-in-your-mouth appetizer is sure to spice up your next cocktail party, and will have your guests singing your praises at the water cooler when they’re back in the office!


18 small plum tomatoes
1 tbsp (15 mL) celery salt
1 can (142 g) CLOVER LEAF WHOLE BABY CLAMS, drained
1 stalk celery, finely chopped
1 green onion, finely chopped
1 clove garlic, minced
1 tbsp (15 mL) lemon juice
1 tbsp (15 mL) vegetable oil
1 tbsp (15 mL) vodka (optional)
1 tbsp (15 mL) chopped fresh basil
1 tsp (5 mL) horseradish
1/4 tsp (1 mL) Worcestershire sauce
1/4 tsp (1 mL) hot pepper sauce
celery leaves for garnish



  1. Halve each tomato crosswise. Scoop out and discard the seeds and flesh to make hollow cups. Dip a portion of the open edge of each cup into celery salt. Arrange the cups, salt side up, on a serving platter.
  2. Combine the clams, celery, green onion, garlic, lemon juice, vegetable oil, vodka (if using), basil, horseradish, Worcestershire sauce and hot pepper sauce in a bowl. Stir gently.
  3. Fill each cup with an equal amount of the clam mixture.
  4. Garnish with celery leaves. Serve cold. Makes 36 appetizers.

Filling can be prepared, covered and refrigerated for up to 24 hours.


per serving
% Daily
Fat0.5 g1%
Saturated Fat0.1 g
Trans Fat0 g
Saturated + Trans1%
Cholesterol5 mg
Sodium110 mg5%
Carbohydrate2 g1%
Fibre0 g
Sugar1 g
Protein1 g
Vitamin A4%
Vitamin C8%

Claims per serving

Low in Fat Low in Saturated Fat
Trans Fat Free Low in Cholesterol
Low in Sodium Source of Vitamin C
Source of Iron 

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