Delicious Baked Stuffed Clams Recipe

Although this recipe requires fresh clams, you can likewise make this with canned minced clams (use one 6.5 ounce can, drained pipes of all but 1 Tbsp of clam juice). Bake as directed on clam shells, or bake in a casserole meal and use as a dip with crackers.

If you've buying clams, keep them in the refrigerator covered with a moist, damp towel. If you have actually collected your clams, keep them covered with cool sea water in a container. Get rid of any split or broken clams.

Ingredients

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

Method

Fill a big pot with 1 1/2 to 2 inches of water. Bring water to a boil. Include the clams to the boiling water. Lower the heat to a simmer and let the clams steam for approximately 6-10 minutes, until the shells open. Eliminate clams from the pot and let cool enough to deal with. Dispose of any clams that have not opened (if they have not opened it implies they were dead to begin with and ought to not be eaten).

Remove the clam meat from the clams (not the clam foot which is attached to the shell) and mince carefully.

Disintegrate the clam shells from their hinges. Rinse. Select 10-12 of the cleanest, best looking clam shells and reserved.

Preheat oven to 350 ° F. In a sauté pan, melt the butter on medium heat and add the minced onion. When the onions have actually softened (2-3 minutes), add the garlic. Cook the garlic for 1 minute, then include the parsley, bread crumbs, minced clams, lemon juice, and clam juice. Stir up until the stuffing mix is entirely dampened. (If too dry, include a bit more butter or clam juice; if too wet, add a bit more bread crumbs.

Lay clam shells on a baking meal. Scoop a little stuffing mix onto each clam shell. Sprinkle with grated Parmesan. Bake for around 20-25 minutes, up until Parmesan is gently browned on top.

Variations:.

Prepare a few strips of bacon till fat renders but not brown or crispy, chop and mix in with the stuffing.

Use crumbled up Ritz crackers for the breadcrumbs.

Put a little piece of cheddar cheese underneath the clam mix in each clam, that way you get a little melted cheese with each bite!

Pointer:.
Conserve your biggest, prettiest clam shells to use for future packed clam meals. To clean up, simply rinse them off and run them through the dishwashing machine with your dishes.

Tweet