Stuffed Clams
Makes 12 Stuffed Clams
Ingredients
- 2 cups French or Portuguese bread, diced and toasted
- 4 cups water
- 2 cups white wine + ¼ cup for finishing the bread crumbs
- 6 cherrystone clams/large quahogs, rinsed and scrubbed
- 8 tbsp butter
- 1-2 tsp garlic, minced
- ⅛ cup Cubanele, Anaheim or green bell pepper, minced
- ¾ cup onion, minced
- ½ cup celery, minced
- ½ cup chorizo, diced
- 2 cups white cornbread, diced and toasted
- Panko bread crumbs in case you need extra bread crumbs to bind the stuffing (optional)
- ¼ cup parsley, chiffonade
- ¼ cup scallions, chiffonade
- 1 tbsp smoked paprika (and a bit extra for garnish)
- 1 package Thai chilis (for garnish)
- 3 lemons, cut into wedges, for garnish
How-to
Preheat oven to 350°F
Prepare Stuffing
- Toast the bread crumbs for 20-30 minutes or until crisp
- in a saucepot over high heat add water, white wine and clams
- Steam until clams open up, removing each one as they open. Remove the clam meat from shells and chop into small pieces. Save shells and set aside
- Strain the cooking liquid through cheesecloth and reserve
- In a large skillet heat butter. Add onions, celery, garlic and chorizo. Cook over low heat 5-10 minutes or until the vegetables are tender
- Add clams, scallions, parsley and paprika to the skillet. Mix thoroughly then remove from heat
- Add toasted bread cubes to the mixture along with reserved clam broth and a splash of white wine. Toss well and adjust seasoning to taste. Allow mixture to sit and absorb liquid
- Use a large soup spoon to place stuffing into eack clam shell
- Bake in oven for 30 minute
For Clams Shells
- Pour a layer of kosher salt on a baking sheet to stabilize the clams and help cook them from underneath
Plate and Serve
- Dip lemon wedges in paprika
- Plate the clams and garnish with lemon wedges and Thai chilies