The following recipe might call for fresh clams, but you can use canned minced clams instead, if you want to save time or cannot get the fresh kind. Use a 6½ oz can and drain off all except a tablespoon of the juice. Fresh clams should be kept in the refrigerator covered with a damp towel. If you have dug your own, keep them covered with seawater in a bucket, and discard any broken or cracked ones.
This recipe makes ten stuffed clams, so feel free to double it if you want more. A stuffed clams recipe is always a hit when served as an appetizer and this is a recipe which smells as delicious as it tastes. The aroma from the oven while these are baking is amazing. Served hot from the oven with some lemon wedges and sweet mustard, this dish will make your dinner guests exclaim “yum!” as soon as they catch sight of them.
Nobody can resist the allure of stuffed clams and your homemade ones are going to taste better than anything you have ever tasted in a seafood restaurant. This is not a complicated recipe at all, but the results are phenomenal and you will want to make this again and again.
- 10 large cleaned clams
- 1 minced garlic clove
- 1 tablespoon clam juice (or cooking liquid from steaming the clams)
- ¼ cup grated parmesan
- 1 tablespoon lemon juice
- 1 cup breadcrumbs
- 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
- 3 tablespoons minced onion
- 1 stick butter
- Salt and pepper, to taste
- Lemon wedges, fresh dill weed and tomato wedges, for garnish
- Sweet mustard, to serve (optional)
- Add a couple of inches of water to a big pot and bring it to a boil.
- Add the clams and cover the pot.
- Reduce the heat to a simmer.
- Let them steam for about 8 minutes or until the shells open.
- Discard any which have not opened after 10 minutes.
- Remove the clam meat from the shells once they have cooled down enough to handle.
- Finely mince the clams.
- Break the clam shells apart at the hinges and rinse.
- Choose 10 of the best-looking half-shells.
- Preheat the oven to 350 degrees F.
- Melt the butter in a skillet over a medium heat, then sauté the onions for a couple of minutes or until soft.
- Add the garlic and cook for 1 minute.
- Add the breadcrumbs, lemon juice, clam juice, and minced clams.
- Stir until completely moistened.
- If it seems too dry, you can add more butter or clam juice.
- If it seems too wet, add more breadcrumbs.
- Lay the clam shells in a baking dish.
- Scoop a little of the stuffing mixture on to each one.
- Sprinkle with grated parmesan and bake for 20 minutes or until the topping is golden brown.
- Serve with tomato slices, and garnish with fresh dill weed and lemon wedges.
- Dot some sweet mustard on the plates too, if you like, or serve it on the side.
You can see in the photo the clams are topped with a homemade crab cake, but that is simply a serving suggestion. Although this would be very nice, it is also possible to serve the baked clams just as they are, perhaps with some sweet mustard on the side or cocktail sauce if you prefer. These crunchy-topped morsels are guaranteed to delight your dinner guests. They are aromatic and flavorful, blending the unique taste of clams with garlic, parsley, parmesan, and other lovely ingredients, to make one of the tastiest appetizers ever.
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