Baked Stuffed Clams

This is another Christmas favorite that is often found on Italian Christmas Eve tables. It's a great starter and is perfect for any seafood lover. I like to call this a "step above" clam. It's not your traditional clam, but an elevated version. Add a squirt of Lemon and you're good to go!







Recipe



Ingredients

10 to 12 large chowder or quahog clams, rinsed, sand and grit removed
3 tablespoons minced onion
1/2 cup butter (1 stick)
2 tablespoons chopped fresh parsley (or 2 teaspoons dried)
1 clove garlic, minced
1 tablespoon lemon juice
1 cup breadcrumbs
1 tablespoon clam juice (or cooking liquid from steaming the clams)
Salt and freshly ground pepper, to taste
1/4 cup grated Parmesan cheese


Instructions

1. Cook the clams:
Fill a large pot with 1 1/2 to 2 inches of water. Bring water to a boil. Add the clams to the boiling water. Reduce the heat to a simmer and let the clams steam for approximately 6 to 10 minutes, until the shells open.

2. Remove the clam meat:
Separate the meat from the shells (not the clam foot which is attached to the shell) and mince finely.

3. Pick the best clam shells for serving:
Break apart the clam shells from their hinges. Rinse. Pick 10 to 12 of the cleanest, nicest looking clam shells and set aside.

Remove clams from the pot and let cool enough to handle. Discard any clams that have not opened (if they haven't opened it means they were dead to begin with and should not be eaten).

4. Preheat the oven to 350°F.
Place a rack in the center of the oven.

5. Make the stuffing:
In a sauté pan, melt the butter on medium heat and add the minced onion. Once the onions have softened (2 to 3 minutes), add the garlic.

Cook the garlic for 1 minute, then add the parsley, breadcrumbs, minced clams, lemon juice, and clam juice.

Stir until the stuffing mixture is completely moistened. (If too dry, add a bit more butter or clam juice; if too wet, add a bit more breadcrumbs.

6. Stuff the clam shells, sprinkle with Parmesan, and bake:
Lay clam shells on a baking dish. Scoop a little stuffing mixture onto each clam shell. Sprinkle with grated Parmesan.

Bake at 350°F for approximately 20 to 25 minutes, until Parmesan is lightly browned on top.

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