Stuffed Clams

Stuffed Clams

These aromatic bites from the ocean are the perfect crowd pleaser

Appetizers

Serves 4-6 people
Preparation Time 25 mins
Total Time 40 mins
difficulty moderate
,,,,

What you Need:

  • 1 tbsp olive oil

  • ¼ lb unsalted butter

  • 15 little neck clams

  • 1/2 yellow onion chopped fine

  • 1 shallot chopped fine

  • 6 cloves garlic (3 smashed, 3 chopped)

  • 2 cups white wine

  • 1 ½ cups plain panko breadcrumbs

  • 1 tbsp chopped Italian flat leaf parsley

  • 1 large pot

  • 1 large baking sheet

You don’t need to add bacon to make a delicious stuffed clam.

Method

Step One

Soak clams in water and rub the shells together to get excess sand off. Strain, refill and repeat at least two more times.

Step Two

Heat the large pot and add olive oil. Smash 3 garlic cloves. Add garlic, white wine and clams to the pot and cover.

Step Three

While clams are cooking you can chop the onion, shallot, remaining garlic and parsley

Step Four

When clams open carefully remove from the pot and place on baking sheet. Reserve the homemade clam broth

Step Five

Remove the clam meat and place on cutting board. Roughly chop.

Step Six

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.

Step Seven

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.

Step Eight

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.

Plating Suggestion

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.