Old-Fashioned Stuffed Baked Clams



This is quite an old-fashioned recipe but I really love it! A very simple appetizer but full of flavor. Make sure that you use fresh clams as this will provide the best result.

Hard-shell and soft-shell clams range from the tiny steamers and littlenecks to the huge geoduck, whose neck may protrude several feet from its shell, and giant sea clams, which can weigh several hundred pounds. The smallest clams are the best for eating whole, usually steamed or in sauces. Bigger clams are usually tougher and best minced, then added to the sauces, chowders, and other dishes.



Ingredients:

  • 12 large hard-shell clams, well scrubbed
  • 1/3 cup fine dried bread crumbs, preferably homemade from coarse country bread
  • 2 oz. (about 1/2 cup) bacon, finely chopped 
  • 2 medium shallots, minced
  • 1 small green bell pepper, minced
  • 1 small red bell pepper, minced
  • 3 Tbsp. grated Parmigiano-Reggiano cheese
  • 3 Tbsp. chopped fresh flat-leaf parsley
  • 1 garlic clove, minced
  • 4 Tbsp. butter
  • 1/2 tsp smoked paprika
  • salt and freshly ground pepper, to taste
  • lemon wedges for serving
  • fresh dill for serving

Directions:

Preheat oven to 450°F.

Wash the clams and steam them in the boiling water (cover the pan) just until the shells open. Discard any clams that do not open. Remove the clams from their shells; snip off and discard the tips of the neck. Reserve the shells. Rinse the clams in the broth and set aside.

Meanwhile, heat the butter in a large skillet over medium heat. Add shallots, garlic and red and green bell peppers. Cook, stirring often, until soft, 2 to 3 minutes. Add the bacon and cook, stirring frequently, until heated and fragrant, about 1 minute. Transfer the mixture to a large bowl. Stir in breadcrumbs, Parmigiano-Reggiano cheese, chopped parsley, salt, paprika and pepper.

Place 12 clam shells on a baking dish. Lay a clean steamed clam in a shell and spoon the stuffing mixture on a top, sprinkle with cheese, and dot with a butter.

Bake the stuffed clams until the crumbs are lightly browned, about 10 minutes. Remove from the oven and immediately arrange on a platter or warmed individual plates. Serve with the lemon wedges and fresh dill.


10 comments:

Rosa's Yummy Yums said...
January 20, 2014 at 11:34 AM  

I've never had clams, but I'm sure I would love this dish!

Cheers,

Rosa

HEAVEN CAN WAIT said...
January 20, 2014 at 12:00 PM  

What a wonderful way to prepare clams! I would love to try this recipe and wonder if my fishmonger has some...

Eric Pepple said...
January 20, 2014 at 2:34 PM  

Those look absolutely incredible! Love your recipes :)

Happy Blogging!
Happy Valley Chow

La Table De Nana said...
January 20, 2014 at 5:27 PM  

They are so appetizing looking..
Thanks Yelena..I think my family would love these!

Medeja said...
January 20, 2014 at 6:27 PM  

I have never seen stuffed clams before, but they look so elegant and cute!

Te de Ternura said...
January 21, 2014 at 12:05 AM  

Un aperitivo de lo más delicioso!!!
Buen martes YELENA :)))

chrisbcaldwell said...
January 21, 2014 at 2:25 PM  

I would like to add that a cook could make these ahead of time and bake them off at the last minute if the rest of your meal will require some of your attention.

Yelena Strokin said...
January 21, 2014 at 2:34 PM  

Thank you, chrisbcaldwell! Very good point!

Lokness said...
January 21, 2014 at 2:50 PM  

I love baked clams! I think I will have to double the recipe! I am saving the recipe for later. Thanks!

Heide M (TM) said...
February 28, 2014 at 12:03 PM  

Have to give this recipe a try.

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