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.

Recipe link

Prep time15 min

Cook time0 min

Total time1 hr 15 min

Course: Sandwiches
Cuisine: Granny's Recipes
Difficulty: Easy
Est. calories / serving: 290

Ingredients

Clam Filling

3 oz cream cheese — softened
2 tablespoons mayonnaise
2 cans minced clams — 6.5 oz each, drained well
½ cup carrot — finely shredded
½ cup celery — small dice
2 tablespoons green onion — sliced thin
2 dashes of hot sauce

Pita Pockets

4 small pita breads — halved crosswise
½ cup sprouts — rinsed and thoroughly dried

Instructions

Make the Creamy Base: In a medium mixing bowl, stir the softened cream cheese, mayonnaise, and hot sauce with a spoon or flexible spatula for 1 to 2 minutes, until smooth and no firm cream cheese lumps remain.3 oz cream cheese, 2 tbsp mayonnaise, 2 dashes hot sauce
Drain and Add the Filling Ingredients: Drain the clams in a fine-mesh strainer for about 5 minutes, pressing lightly to remove excess liquid. Fold in the clams, shredded carrot, diced celery, and green onion until everything is evenly coated without mashing the clams or vegetables.2 cans clams, ½ cup carrot, ½ cup celery, 2 tbsp green onion
Chill the Filling: Cover the bowl and refrigerate for at least 1 hour. The filling is ready when it is cold, slightly firmer, and able to mound on a spoon without running.
Prepare the Pitas: Cut each pita in half crosswise and gently separate the layers of each half to create 8 pockets without tearing through the bottom or sides.
Assemble: Divide the chilled clam filling evenly among the pita halves and top evenly with the sprouts.4 small pita breads, ½ cup sprouts
Serve: Serve immediately while the filling is cold, with chips, salad, or fresh fruit.

Notes

Drain the Clams Well: Allow the clams to drain for about 5 minutes and press them lightly before adding them. Do not add the reserved clam liquid; this filling is meant to hold inside the pita rather than have the softer consistency of clam dip.
Best Texture: Use full-fat, block-style cream cheese and soften it until it is easily spreadable before mixing.
Make Ahead: Prepare the filling up to 1 day in advance. Keep it covered and refrigerated, stir it before assembly, and add the sprouts only when the pitas are ready to serve.
Seasoning: Taste the filling after it has chilled before adding anything else. Add another dash of hot sauce or optional black pepper only if needed.
Vegetable Variations: Seed and thoroughly dry cucumber before adding it, drain dill pickles well, and fold avocado into the filling only immediately before serving.
Sprout Safety: Raw sprouts can carry foodborne bacteria. People at greater risk of foodborne illness should omit them or replace them with shredded lettuce.
Storage: Store leftover filling in an airtight container in the refrigerator for up to 2 days at 40°F or below. Do not leave the filling or assembled pitas at room temperature for more than 2 hours. Do not freeze. Assemble the pita pockets just before serving for the best texture.
Serving Suggestions: Serve with potato chips, Chilled Summer Berry Soup, or Layered Summer Salad.
Optional Additions
cucumber (seeded, small dice, patted dry)
dill pickles (small dice, well drained)
dill (chopped)
lemon zest
black pepper (coarse, freshly cracked)
avocado (small dice; add just before serving)

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

Equipment

Mixing bowl (Medium)
Spoon or flexible spatula
Fine-mesh strainer
Knife
Cutting board
Measuring cups and spoons
Airtight cover or plastic wrap (For covering the bowl during chilling)