View Single Post
  #1  
Old 11-01-2009, 09:46 PM
lilbopeep's Avatar
lilbopeep lilbopeep is offline
Restaurant Chef
 
Join Date: Jun 2009
Posts: 15,293
Thanks: 3,054
Thanked 1,064 Times in 689 Posts
lilbopeep will become famous soon enoughlilbopeep will become famous soon enough
Style:
Default Peep's Baked Stuffed Clams

Peep's Baked Stuffed Clams

12 little neck clams, scrub shells to remove dirt, sand and grit (save cooking liquid for use later)
1 small minced onion
6 slices bacon - chopped fine
Olive oil (enough added to bacon drippings to saute onion and garlic; if needed )
2 Tbsp chopped fresh parsley
2 cloves garlic, minced
1 Tbsp lemon juice
1 cup plain bread crumbs
1 Tbsp clam juice (saved cooking liquid from steaming the clams)
Salt and freshly ground black pepper - to taste
Ground hot pepper flakes - to taste
Pinch of thyme
1/4 cup grated Parmesan and Romano cheese
2 Tbsp Fresh parsley chopped fine
1/2 tsp Paprika (for stuffing)
Paprika (to dust tops of clams before baking)

Fresh parsley chopped fine for garnish - optional
Lemon wedges
Hot sauce

Fill a large pot with 1 1/2 to 2 inches of water. Bring water to a boil. Add the clams to the boiling water. Reduce the heat to a simmer and let the clams steam for approximately 6-10 minutes or until the shells open. Remove clams from the pot and let cool enough to handle. Discard any clams that have not opened (if they haven't opened it means they were dead to begin with and should not be eaten).

Remove the clam meat from the shells and mince finely. Break apart the clam shells from their hinges. Rinse and scrap rough edges off clam hinges and set aside. Strain (to remove any grit) and reserve cooking liquid from steaming the clams.

Preheat oven to 350F. In a pan, cook bacon till crisp; remove from pan. Add olive oil if needed to the bacon drippings and bits in pan and heat on medium high. Add the minced onion. Once the onions have softened add the garlic and cook for 1 minute, then remove from heat and place in bowl. Add the parsley, bread crumbs, minced clams, lemon juice, bacon, parmesan cheese, Salt, freshly ground black pepper , Ground hot pepper flakes to taste and clam juice. Stir until the stuffing mixture is completely moistened. (If too dry, add a bit more clam juice or lemon juice; if too wet, add a bit more bread crumbs.)

Lay clam shells on a baking dish. Mound stuffing mixture onto each clam shell. Sprinkle with paprika. Bake for approximately 20-25 minutes, until lightly browned on top (or you may place under broiler the last 5 minutes to finish browning).
Sprinkle clams with finely chopped parsley before serving if desired. Serve with lemon wedges and hot sauce.

Name:  baked_clams_1082010_P1060237.JPG
Views: 29
Size:  158.1 KB

__________________
http://www.netcookingtalk.com/forums/picture.php?albumid=125&pictureid=1971

Be who you are and say what you feel, because those who mind don't matter and those who matter don't mind.

Never explain yourself. Your friends don't need it and your enemies won't believe it anyway.

Last edited by lilbopeep; 08-11-2017 at 09:08 PM.
Reply With Quote