Recipes

Stuffed Clams

Makes:
16 servings
Time to Prepare:
0:45
Time to Cook:
0:30

Ingredients

  • 3 1/2 lb 
    Clam
  • 2 tbls 
    Cornmeal
  • 1 1/2 tsp 
    Olive Oil
  • 1/2 cup 
    Onions
  • 1/3 cup 
    Shallots
  • 1/4 cup 
    Celery
  • 2 clove 
    Garlic
  • 1/4 cup 
    Parsley
  • 1/2 tsp 
    Lemon Peel
  • 1/4 tsp 
    Ground Oregano
  • 1/4 tsp 
    Ground Thyme
  • 1 1/2 cup 
    Bread Crumbs
  • 1/8 tsp 
    Table Salt
  • 1/8 tsp 
    Black Pepper
  • 1 dash 
    Cayenne Pepper

Directions

1. Place clams in a large bowl and cover with cold water. Sprinkle with cornmeal and let stand for 30 minutes. Drain and rinse.

2. Bring 2 cups of water to a boil in a large dutch oven. add the clams. Cover and cook 5 minutes or until shells open.

3. Remove clams from the pot. Reserve 1 cup cooking liquid. Discard any unopened shells. Let clams cool.

4. Remove meat from the shells. Chop and set aside. Reserve 16 large shell halves and set aside.

5. Heat oil in a large skillet over medium heat. add onion, shallots, celery, and garlic. Saute for 3 minutes.

6. Add chopped clam meat, parsley, lemon peel, oregano, and thyme. Saute 1 minute. Remove from heat. Stir in breadcrumbs, salt, and peppers.

7. Add the reserved cooking liquid, stirring until dry ingredients are moistened.

8. Preheat oven to 350 Fahrenheit.

9. Divide breadcrumb mixture evenly among reserved clam shell halves, pressing mixture gently into shells.

10. Place stuffed shells on a baking sheet. Bake for 20 minutes and serve.

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