| Baked Stuffed Clams | |
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1)Open 18-24 cherrystone clams reserving juice (should yield about a cup of meats). (For parties I buy 2 containers of clam meats and since I am on Cape Cod I can get clean clam shells from my fish monger. I plan on making about 150 clams.). Process the clams briefly in a food processor. DO NOT over process into a liquid. 2) Mix the clams with 3 tbs finely chopped shallots; 1 tsp finely chopped garlic; 1/4 cup finely chopped parsley; 1 tbs chopped fresh basil (not a chiffonade in this dish); 1 cup bread crumbs, 8 tbs grated Parmesan or Romano cheese; 2 tbs dry white wine; 1/4 cup finely chopped ham; 1/4 tsp red-pepper flakes; salt and pepper to taste. 3) Adjust the texture by adding bread crumbs and reserved clam juice until you have a not too dry, not too wet stuffing. 4) Stuff the shells and sprinkle with some olive oil. I find an olive oil spray works well. Bake 15 minutes at 425 degrees. The run the clams under the broiler for a final glaze. | |