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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.

New England Baked and Broiled Clams
Summary: This is my hybrid version of stuffed clams and an Italian Oreganata recipe. In New England especial this close to Rhode Island clams is a major thing it is kind of hard with them this fresh.
Author:
Cuisine: American-Italian Fusion
Recipe type: Appetizer/Entrée
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 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
Instructions
To Prep the Clams:
  1. Start by preheating your oven to 425 degrees F.
  2. Thoroughly wash the outside of the clams under cool water.
  3. 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.
  4. 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.
  5. Pull the clam lose of its shell and then return it to the shell once loosened.
To Make the New England Baked and Broiled Clams:
  1. Raise the oven rack to the upper slot and change the heat setting to broil and allow it to preheat.
  2. 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.
  3. 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.
  4. 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.
  5. Remove from oven.
  6. Sprinkle with some fresh parsley, Hungarian paprika and a fresh lemon wedge to serve.

Photo Description:

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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Christine Szalay-Kudra


Hi, my name is Christine. I am happy you are visiting today. Food is very important to everyone, and in this family we love to eat all kinds of dishes from meat and chicken to international cuisine, crockpot creations and more. Seafood is something we also love, and I love the fact it is nutritious as well as very tasty.


Everyone knows 'the big three' which are cod, tuna and salmon, but sometimes it is fun to try different types of fish, such as perch, trout, monkfish, or even shellfish like mussels or clams. There are seafood recipes for every season and occasion, those served chilled for a refreshing burst of flavor, and those served hot in stew or soup form.


Choose from crispy fried fish, tender pan-fried or poached cuts, or what about a seafood medley boasting the most wonderful flavors of the sea, lake or river? Seafood can be served as part of a salad or savory dish, or it can be served as an appetizer or snack. Bacon-wrapped scallops, anyone? You will find a comprehensive collection of wonderful seafood recipes right here, for your inspiration and enjoyment.


Thanks for visiting,


Christine