Lately I have been on a one woman mission (well with some help from staff) to round out most of my sites or expand into areas I haven’t covered like my new Tex-Mex category on my Mexican food site. Looking around seafood it seems to me the area I need the most help or coverage expansion in is the shellfish categories so I am trying to focus on that and that lead me to today’s post for a New England girl’s take on a classic cross between an Italian recipe and baked stuffed clam recipe.
Here in Connecticut we have the luxury of being right next-door to Rhode Island which is a major source for clams and seafood in general as is most of New England. New England has a long maritime and fishing history so we have the luxury of being fairly close in distance compared to western states (although Northern Maine is a hike) so it is quick from boat and dock to store. Now this site as all my current sites were created a little bit ago by taking my old network of about 45 niche sites and combining them into a few more focused mega niches.
Well seafood is no different its core came from my fish site, crab site, LA Seafood, and shrimp site and I merged these all together and thus hence going forward tried to fill in the blanks and so far I am fairly happy with the direction they have all taken it has been a huge project taking years of recoding (old sites were all hand coded) as where the new ones are all on word press so I could make them more social. Now we are looking forward to growing from this major step and as such it offers a lot more opportunity to share a wider verity of taste and recipes with you and still stayed focused on the main themes.
- 1 dozen clams, washed clean
- 1 cup Italian breadcrumbs
- 2 tablespoons minced garlic
- 2 tablespoons parsley
- ½ teaspoon crushed red pepper
- 2 tablespoons oregano
- 1 teaspoon Hungarian paprika, sweet
- ⅔ cup chicken stock
- 2 tablespoons olive oil
- Sea salt and fresh cracked pepper to taste
- Lemon Wedges to serve
- Start by preheating your oven to 425 degrees F.
- Thoroughly wash the outside of the clams under cool water.
- On a baking sheet place the clams into the preheated oven and bake for around two to three minutes or just until the clams open.
- When they open remove from the oven and with the use of a butter knife to pry open the clam shells open the clams up and retain the clam half with the clam and get rid of the other shell half.
- Pull the clam lose of its shell and then return it to the shell once loosened.
- Raise the oven rack to the upper slot and change the heat setting to broil and allow it to preheat.
- In a large glass bowl combine the ingredients adding a little broth at a time you are looking for a wet stuffing consistency. Check to see if it needs salt and or pepper and adjust accordingly.
- Take a clam half and pack the stuffing mix into the clam shell and seal the edges around the clam to help keep everything moist.
- Put them back on the baking sheet and place under the broiler with a pan of warm water in the lower part of the oven and broil for five minutes or so until the stuffing mix is nice and brown.
- Remove from oven.
- Sprinkle with some fresh parsley, Hungarian paprika and a fresh lemon wedge to serve.
This is a fusion recipe between a New England girl’s idea of baked stuffed clams and the Italian recipe know as clams Oreganata. It is kind of a cross between the two and I think once you try them you’ll love the blend of cultures and this makes a nice appetizer or can be served with a side dish or two and made into the main meal. These are so much better than those frozen ones they sell in grocery stores which are mostly stuffing and a hint of clams. These are a full serving of clam and some stuffing instead of the other way around.
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