Stuffed Clams
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Prep Time:
Cooking Time: Servings: 8 |
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Stuffed Clams Recipe. This is a crowd favorite that will go fast.
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Be The First To Review This RecipeIngredients
| Clams | ||
| olive oil | 2 Tbsps | |
| garlic clove | 3 | diced |
| vermouth | 1/2 cup | |
| steamer clam | 3 lbs | rinsed and scrubbed clean |
| unsalted butter | 2 Tbsps | |
| unsalted butter | 3 Tbsps | |
| onion | 1/2 | diced |
| parsley | 1 Tbsp | diced |
| all-purpose flour | 2 Tbsps | |
| heavy cream | 3 Tbsps | |
| lemon | 1/2 | juiced |
| black pepper | 1/2 tsp | to taste |
| Topping | ||
| bread crumbs | 1/2 cup | |
| parsley | 1 Tbsp | |
| salt | 1 tsp | to taste |
Directions
- In a large stockpot heat the olive oil over a medium heat. Add the garlic and cook for about 45 seconds.
- Add the vermouth and the clams. Cover and cook for about 5 to 8 minutes until the clams are steamed open. Discard any of the clams that do not open or partially open.
- Remove the clams from the pot and strain the juice that is left of any sand or pieces of shells. Set the clam juice to the side.
- After the clams have cooled remove the meat and set the shells aside. Chop up the clam meat.
- In a frying pan melt the unsalted butter over low heat and add the onion and parsley. Cook until the onions become translucent.
- Add the flour and mix until you get a nice roux. Then add the reserved clam juice, heavy cream, lemon juice, clam meat, and the pepper to taste.
- In a small frying pan melt the butter over low heat and add the breadcrumbs, parsley, and salt to taste.
- Break the clamshells apart and scoop a tablespoon of the chopped clam meat into each shell. Top with the breadcrumb mixture. Place on a cookie sheet and cook for 15 minutes in an oven set at 375 degrees.
