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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
Directions
1. Cook the clams: Fill an oversized pot with one one/2 to a pair of inches of water. Bring water to a boil. Add the clams to the boiling water. scale back the warmth to a simmer and let the clams steam for roughly 6-10 minutes, till the shells open.Remove clams from
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the pot and let cool enough to handle. Discard any clams that haven't opened (if they haven't opened it means that they were dead to start with and will not be eaten).
2. take away the clam meat from the clams (not the clam foot that is hooked up to the shell) and mince finely.
3. decide the most effective clam shells for serving: Break apart the clam shells from their hinges. Rinse. decide 10-12 of the cleanest, nicest wanting clam shells and put aside.
4. build the stuffing: heat kitchen appliance to 350°F. during a sauté pan, soften the butter on medium heat and add the minced onion. Once the onions have softened (2-3 minutes), add the garlic.
Cook the garlic for one minute, then add the parsley, bread crumbs, minced clams, juice, and clam juice.
Stir till the stuffing mixture is totally moistened. (If too dry, add a small amount a lot of butter or clam juice; if too wet, add a small amount a lot of bread crumbs.
5. Stuff clam shells with stuffing, sprinkle with cheese, bake: Lay clam shells on a baking dish. Scoop a bit stuffing mixture onto every clam shell. Sprinkle with grated cheese.
Bake at 350°F for roughly 20-25 minutes, till cheese is gently brunette on prime.
source http://recipetocooking.blogspot.com/2019/01/baked-stuffed-clams.html
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2. take away the clam meat from the clams (not the clam foot that is hooked up to the shell) and mince finely.
3. decide the most effective clam shells for serving: Break apart the clam shells from their hinges. Rinse. decide 10-12 of the cleanest, nicest wanting clam shells and put aside.
4. build the stuffing: heat kitchen appliance to 350°F. during a sauté pan, soften the butter on medium heat and add the minced onion. Once the onions have softened (2-3 minutes), add the garlic.
Cook the garlic for one minute, then add the parsley, bread crumbs, minced clams, juice, and clam juice.
Stir till the stuffing mixture is totally moistened. (If too dry, add a small amount a lot of butter or clam juice; if too wet, add a small amount a lot of bread crumbs.
5. Stuff clam shells with stuffing, sprinkle with cheese, bake: Lay clam shells on a baking dish. Scoop a bit stuffing mixture onto every clam shell. Sprinkle with grated cheese.
Bake at 350°F for roughly 20-25 minutes, till cheese is gently brunette on prime.
source http://recipetocooking.blogspot.com/2019/01/baked-stuffed-clams.html
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