Baked Stuffed Clams
Ingredients
- 10 to 12 clams clams
- 3 tablespoons onion
- 1/2 cup butter
- 2 tablespoons fresh parsley
- 1 clove garlic,
- 1 tablespoon lemon juice
- 1 cup breadcrumbs
- 1 tablespoon clam juice
- to taste Salt and freshly ground pepper,
- 1/4 cup grated Parmesan cheese
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Instructions
- 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.,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).
- Separate the meat from the shells (not the clam foot which is attached to the shell) and mince finely.
- Break apart the clam shells from their hinges. Rinse. Pick 10 to 12 of the cleanest, nicest looking clam shells and set aside.
- Place a rack in the center of the oven.
- 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, bread crumbs, 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.
- 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.,Did you love this recipe? Let us know with a rating and review!,Save your biggest, prettiest clam shells to use for future stuffed clam dishes. To clean, just rinse them off and run them through the dishwasher with your dishes.
Source
Original recipe: View Original