This recipe is from Elise Smith as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.
Time: 45 min
Serves: 4
Ingredients
· Handful of large clams
· 1/2 cup butter (1 stick)
· 3 tablespoons minced onion
· 1 clove garlic, minced
· 2 tablespoons chopped fresh parsley (or 2 teaspoons dried)
· 1 cup breadcrumbs
· 1 tablespoon lemon juice
· 2-3 sloshes of champagne or white wine
· 1 tablespoon clam juice (or cooking liquid from steaming the clams)
· Salt, to taste
· Freshly ground black pepper, to taste
· 1/4 cup grated Parmesan cheese
Directions
Fill a large pot with 1 1/2 to 2 inches of water or beer. Bring liquid to a boil. Add the clams to the boiling liquid. 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). Separate the meat from the shells (not the clam foot which is attached to the shell) and mince finely.
Break apart the clam shells from their hinges. Rinse. Pick 10 to 12 of the cleanest, nicest looking clam shells and set aside.
Preheat the oven to 350°F. Place a rack in the center of the oven.
In a sauté pan, melt the butter on medium heat and add the minced onion. Once the onions have softened add the garlic. Cook the garlic for 1 minute, then add the parsley, bread crumbs, minced clams, lemon juice, champagne 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. Add salt and pepper to taste.
Stuff the clam shells, sprinkle with Parmesan. Lay clam shells on a baking dish. Bake at 350°F for approximately 20 to 25 minutes, until Parmesan is lightly browned on top.
Serve.
These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. The program is made possible by funding provided by commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.