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Two pita halves filled with creamy minced-clam salad and fresh sprouts, served with potato chips.

Creamy Clam Pita Pockets

The cool, creamy filling carries the gentle brine of minced clams and a little hot sauce. Add the sprouts as the pita pockets are filled so the last bite stays as crisp as the first.

By Betty Lou Gardner1 hr 15 minUpdated 2026-08-25

These Creamy Clam Pita Pockets turn tender minced clams, cream cheese, and crisp vegetables into a cool, make-ahead lunch. The sprouts go in just before serving, so every pita stays fresh and crunchy.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I like to keep a couple cans of clams in the cupboard because this is the sort of lunch I can put together without much fuss. On warm afternoons when the kitchen already feels hot enough, a cold pita stuffed with this filling and a handful of potato chips suits everybody just fine. I usually make the filling ahead of time and let it rest in the refrigerator until lunchtime.

How to Make Creamy Clam Pita Pockets

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Softened cream cheese, mayonnaise, and hot sauce being stirred into a smooth filling base.
01

Make the Creamy Filling

Stir together softened cream cheese, mayonnaise, and hot sauce until completely smooth.

Minced clams, shredded carrot, diced celery, and green onion folded into the cream cheese filling.
02

Add the Vegetables and Clams

Fold in well-drained clams, shredded carrot, celery, and green onion until everything is evenly coated.

Covered bowl of creamy clam filling chilling on a refrigerator shelf.
03

Chill Before Serving

Cover and refrigerate the filling for at least 1 hour, until cold and slightly firmer.

Four pita halves filled with chilled minced-clam salad and topped with fresh sprouts.
04

Fill and Serve the Pitas

Divide the chilled filling among the pita halves, top with sprouts, and serve cold with chips, salad, or fruit.

Two pita halves filled with creamy minced-clam salad and fresh sprouts, served with potato chips.

Creamy Clam Pita Pockets

The cool, creamy filling carries the gentle brine of minced clams and a little hot sauce. Add the sprouts as the pita pockets are filled so the last bite stays as crisp as the first.

By Betty Lou Gardner

Prep15 minCook0 minTotal1 hr 15 minDifficultyEasy
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Ingredients

Scale

Scaling note: Ingredient quantities scale in this recipe. Review equipment capacity, batch arrangement, and cooking time when changing the yield.

Clam Filling

Pita Pockets

Instructions

  1. 3 oz cream cheese, 2 tbsp mayonnaise, 2 dashes hot sauce
  2. 2 cans clams, ½ cup carrot, ½ cup celery, 2 tbsp green onion
  5. 4 small pita breads, ½ cup sprouts

Nutrition (Approximate Per Serving)

Yield

8 filled pita halves — Serving size: 2 filled pita halves

Some ingredients could not be modeled and may meaningfully change the totals. Treat these values as a rough estimate.

Calories
290
Carbohydrates
22 g
Protein
18.5 g
Fat
14 g
Saturated Fat
5.5 g
Cholesterol
50 mg
Sodium
350 mg
Fiber
1.5 g
Total Sugars
2 g

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Betty Lou Gardner

Betty Lou Gardner

Betty Lou Gardner’s family recipes are preserved in Granny’s Recipe Box.

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