Name: Baked Stuffed Clams
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 10-12 large chowder or quahog clams, rinsed, sand and grit removed -; 3 tablespoons minced onion -; 1/2 cup butter (1 stick) -; 2 tablespoons chopped fresh parsley (or 2 teaspoons dried) -; 1 clove garlic, minced -; 1 tablespoon lemon juice -; 1 cup breadcrumbs -; 1 tablespoon clam juice (or cooking liquid from steaming the clams) -; Salt and freshly ground pepper to taste -; 1/4 cup grated Parmesan cheese -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Baked Stuffed Clams

1. 10-12 large chowder or quahog clams, rinsed, sand and grit removed -

2. 3 tablespoons minced onion -

3. 1/2 cup butter (1 stick) -

4. 2 tablespoons chopped fresh parsley (or 2 teaspoons dried) -

5. 1 clove garlic, minced -

6. 1 tablespoon lemon juice -

7. 1 cup breadcrumbs -

8. 1 tablespoon clam juice (or cooking liquid from steaming the clams) -

9. Salt and freshly ground pepper to taste -

10. 1/4 cup grated Parmesan cheese -

How to cook deliciously - Baked Stuffed Clams

1. Stage

Cook the clams: 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 to 10 minutes, 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).

2. Stage

Remove the clam meat: Separate the meat from the shells (not the clam foot which is attached to the shell) and mince finely.

3. Stage

Pick the best clam shells for serving: Break apart the clam shells from their hinges. Rinse. Pick 10 to 12 of the cleanest, nicest looking clam shells and set aside.

4. Stage

Make the stuffing: In a sauté pan, melt the butter on medium heat and add the minced onion. Once the onions have softened (2 to 3 minutes), add the garlic. Cook the garlic for 1 minute, then add the parsley, bread crumbs, minced clams, lemon juice, and clam juice. Stir until the stuffing mixture is completely moistened. (If too dry, add a bit more butter or clam juice; if too wet, add a bit more breadcrumbs.

1. Stage. Baked Stuffed Clams: Make the stuffing: In a sauté pan, melt the butter on medium heat and add the minced onion. Once the onions have softened (2 to 3 minutes), add the garlic. Cook the garlic for 1 minute, then add the parsley, bread crumbs, minced clams, lemon juice, and clam juice. Stir until the stuffing mixture is completely moistened. (If too dry, add a bit more butter or clam juice; if too wet, add a bit more breadcrumbs.

5. Stage

Stuff the clam shells, sprinkle with Parmesan, and bake: Lay clam shells on a baking dish. Scoop a little stuffing mixture onto each clam shell. Sprinkle with grated Parmesan. Bake at 350°F for approximately 20 to 25 minutes, until Parmesan is lightly browned on top.