Stuffed Clams

Directions

1. In a large stockpot heat the olive oil over a medium heat. Add the garlic and cook for about 45 seconds.
2. 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.
3. 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.
4. After the clams have cooled remove the meat and set the shells aside. Chop up the clam meat.
5. In a frying pan melt the unsalted butter over low heat and add the onion and parsley. Cook until the onions become translucent.
6. 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.
7. In a small frying pan melt the butter over low heat and add the breadcrumbs, parsley, and salt to taste.
8. 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.