These aromatic bites from the ocean are the perfect crowd pleaser
You don’t need to add bacon to make a delicious stuffed clam.
Soak clams in water and rub the shells together to get excess sand off. Strain, refill and repeat at least two more times.
Heat the large pot and add olive oil. Smash 3 garlic cloves. Add garlic, white wine and clams to the pot and cover.
While clams are cooking you can chop the onion, shallot, remaining garlic and parsley
When clams open carefully remove from the pot and place on baking sheet. Reserve the homemade clam broth
Remove the clam meat and place on cutting board. Roughly chop.
Break the clam shell into two half shells at the hinge. Make sure to check for broken shell pieces. If you find any just rinse the shell.
Preheat the oven to 425 degrees and heat a saucepan on medium flame. Sautee the butter with the onions, shallots, garlic, parsley. When onions are soft add the chopped clams and 1 cup of the clam broth.
Add the Panko breadcrumbs. The mixture should be a little wet. Spoon into shells evenly. Put the tray in the oven and bake for 12 mins. Let the shell cool for a couple minutes before serving to guests.
If you have some in your fridge, slice a couple of lemons into small wedges to offer guests with their clams. A tiny squeeze will really amplify the umami of these wonderful appetizers.