Crab Stuffed Clams Food

BAKED STUFFED CLAMS

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• In a large frying pan, melt butter with olive oil over medium heat. Stir in onion, and cook until translucent. Stir in clams, crab meat, parsley, lemon pepper, and bread crumbs. Reduce heat to low, and slowly pour in clam juice until mixture is slightly sticky, but not wet. The bread crumbs will continue to absorb moisture, so be careful not to add too much clam juice.
• Fill each clean clam shell with mixture, pressing tightly into shell. Arrange on a baking sheet, and sprinkle lightly with paprika. (Stuffed shells may be covered and frozen at this point for later use.)
• Bake in the preheated oven for 20 minutes, or until golden brown and sizzling. If frozen, bake at 350 degrees F (175 degrees C) for 30 minutes, or until warmed through. Serve warm on a platter with lemon wedges.

SUPERBOWL STUFFED CLAMS

Steps:

• Directions:.
• Preheat oven to 400 degrees F.
• Clean clam shells. With a scrubby, run under water and scrub the outside of each shell, well, then rinse and set aside. Do each shell until all 12 are cleaned and rinsed off.
• I did (6) clams at a time, straining the liquid through a coffee filter in a colander into another pot to cook the remaining (6) clams, but if you have a pot big enough to hold all 12 clams in a single layer, you can cook all 12 at once. Place clams in bottom of pan, in a single layer. Add: about 1/2 to 3/4 cup water, 2 tablespoons butter, 1 clove garlic, minced, 1/4 cup dry white wine, 1 tsp dried oregano. 1 teaspoons dried parsley, 1/4 teaspoon crushed red pepper flakes (optional).
• Cover and steam until clam shells open, somewhere's between 5 - 10 minutes.
• Remove clams and again strain the clam liquid through a coffee filter in a colander. Separate shells, by twisting and pulling apart. Trim edges where connected with knife to smooth shell edges. Set aside.
• Chop clams, set aside. Open can of diced clams, set aside.
• In a large frying pan, melt butter with olive oil over medium heat. Stir in onion and celery, cook until translucent. Cook scallops in a separate pan till almost done. Then stir chopped clams, add can of diced clams with liquid, chopped crab meat, cooked scallops with any liquid, chopped shrimp, parsley, lemon pepper, into the onion and celery mixture. Reduce heat to low, and add bread crumbs, then slowly pour in strained clam juice from cooked clams until mixture is slightly sticky, but not wet. The bread crumbs will continue to absorb moisture, you don't want to add too much clam juice or it will be too mushy.
• Fill each clean clam shell with mixture, pressing tightly into shell. Arrange on a baking sheet, and sprinkle lightly with paprika.
• Bake in the preheated oven for 20 minutes, or until golden brown and sizzling.
• If frozen, bake at 350 degrees F for 30 minutes, or until warmed through. Serve warm on a platter with lemon wedges. Servings: 12.

CRAB STUFFED HADDOCK

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
• Heat olive oil in a skillet over medium heat. Add celery, green onion and garlic, and cook and stir for a few minutes until soft. Remove from heat, and stir in the crabmeat, bread cubes, egg, Romano cheese, lemon juice, and tomato. Season with salt and 1/4 teaspoon of pepper, and mix until well blended.
• Lay the haddock fillets in the prepared baking dish. Brush each one with melted butter. Place a heaping tablespoon of the crab mixture onto half of each fillet, and fold the other half over to cover. Secure with toothpicks if desired. Sprinkle on any remaining stuffing, and drizzle with any leftover melted butter. Cover the dish with a lid or aluminum foil. (The dish may be also made ahead of time and refrigerated at this point.)
• Bake for 20 minutes in the preheated oven, then remove the cover and bake for an additional 10 minutes, until the top has browned and the fish flakes easily with a fork.

BAKED STUFFED CLAMS

Steps:

• Heat olive oil in a pot over medium-high heat. Cook onion until softened but not browned, stirring occasionally, about 5 minutes. Add garlic and saute, stirring, just until fragrant, about 1 minute.
• Add wine, and bring to a simmer. Add clams, and stir to combine. Cover and steam until clams have opened, 5 to 7 minutes. Remove from heat. Use a slotted spoon to transfer clams to a rimmed baking sheet to cool, discarding any that do not open. Strain clam broth through a fine sieve, and reserve broth for making stuffing.
• When clams are cool enough to handle, remove all meat, and reserve. Remove half of each clam shell, and discard. Arrange the remaining halves on a rimmed baking sheet. Cut each clam into ½-inch pieces; return pieces to shell. (Clams can be prepared to this point up to 1 day ahead. Cover with plastic wrap and refrigerate.)
• Preheat oven to 350 degrees F. Dividing evenly, press Herbed Breadcrumb Stuffing into clam shells, smoothing with the back of a spoon. Bake until tops are golden, 25 to 30 minutes. Nestle clams on seaweed, if desired, and serve immediately.

CRAB STUFFED CLAMS

Steps:

• 1. *NOTE: I use a boxed chicken flavor herb stuffing mix. (You may use your own favorite homemade herb stuffing, if preferred, but I wouldn't recommend using one that has fruit or sausage added.) Prepare stuffing according to package directions. When cooled, measure out 2 cups for the recipe. If doubling recipe, use entire amount (up to 4 cups) and extra shells to stuff. I have included two stuffing recipes which work well. See bonus recipes below.
• 2. Gather all ingredients; wash and dry clam shells.
• 3. Drain crab and reserve juice; set aside.
• 4. Place prepared herb stuffing in medium bowl.
• 5. Sprinkle with 1/2 teaspoon Old Bay Seasoning.
• 6. Add drained crab and 4 teaspoons reserved crab juice.
• 7. Mix well, yet gently, so as to preserve the lumps of crab.
• 8. Spoon mixture into shells (packing slightly, but don't overfill.) Place each shell in a shallow baking dish or rimmed baking sheet,
• 9. Melt 1 tablespoon butter; brush melted butter over mixture in each shell.
• 10. **TIP: Stuffed shells may be covered and refrigerated (up to 1 day) before baking.
• 11. Preheat oven to 400ºF; bake, uncovered, for 15 to 20 minutes (depending on your oven.)
• 12. If desired, sprinkle each with a tiny pinch of Old Bay Seasoning and/or a pinch of fresh minced parsley or chives.
• 13. Cover and refrigerate leftovers. (Ha! Ha! Never had to do that!)
• 14. BONUS RECIPE # 1: Jame's Country Dressing 1/2 c butter 1/2 c chopped celery 1/2 c chopped onion 1 tsp dried sage (or 1 scant tablespoon finely minced fresh) 2 c well crumbled cooked cornbread 2 c well crumbled biscuits (not canned! homemade baking powder, buttermilk are best.) 1 Tbsp minced fresh parsley, flat leaf italian (or 1 teaspoon dried) 1/4 tsp ground black pepper 3/4 tsp poultry seasoning 1/2 tsp salt (or to taste) 1/2 c chicken broth or stock (more or less) fresh parsley for garnish (optional) Directions: 1 In a saute pan or skillet, over medium heat, saute celery and onion, in the butter, until almost tender. 2 Empty into a mixing bowl and lightly, but thoroughly, mix in both crumbs, parsley, pepper, poultry seasoning and salt. 3 Spoon broth over mixture and mix to desired consistency (spooning the broth gives more control for reaching the moistness you prefer; add more or less, as needed.) Taste for seasoning and adjust to your preference, if needed. 4 Use in recipes which call for prepared stuffing or place in a lightly buttered 8"x8" pan (or 9"x13" if doubling recipe.) Bake at 350 degrees F for 1/2 hr. to 45 minutes, depending on your oven.
• 15. *******************************************************************************************
• 16. BONUS RECIPE #2: Grandma's Holiday Stuffing 1 stick (8 tablespoons) salted butter 1 large sweet yellow onion, chopped 2 stalks celery, chopped 1 teaspoon salt 1/8 teaspoon ground black pepper 2 1/2 cups turkey or chicken broth/stock 1 package (16 oz.) dry herb seasoned stuffing (Grandma's favorite brand: Pepperidge Farm) Directions: Over medium heat, melt butter in large (3 qt.) saucepan or skillet. Add onions & celery; sauté until onions begin to look translucent and celery is bright & slightly softened, approximately 5 minutes. Add salt, pepper & broth; increase heat, bring to a boil; remove from heat. Add dry herb stuffing; mix well. Cover & let sit for 5 minutes. Use in recipes or for stuffing a bird. Cover and refrigerate leftovers.

STUFFED RAZOR CLAMS WITH ALASKAN KING CRAB RICE FILLING AND PANKO-CRUSTED RAZOR CLAM STRIPS ON CABBAGE SLAW

Steps:

• For the stuffed clams: Heat a wok over high heat. Add 2 tablespoons of oil and swirl to coat the pan. When the oil shimmers, add the garlic and ginger, and stir-fry about 2 minutes until soft. Add the chopped razor clam meat, scallions, and cilantro. Season with salt and pepper, to taste, and mix lightly. Fold the mixture into the rice with the chopped crabmeat.
• Divide the filling among 6 razor clam shells. Pour the sea water mixed with the kelp into a wok fitted with a steamer. Bring the water to a boil and place the stuffed clams in the steamer. Cover the steamer and cook until heated through, about 10 minutes.
• For the Cabbage Slaw: Whisk together the olive oil, lemon juice, lime juice, salt and pepper. Toss the cabbage in this mixture.
• For the Fried Clam Strips: Heat the oil in a wok or other deep frying vessel to about 350 degrees F.
• Dip the clam strips, first in flour, then egg, then panko, to coat. Drop into wok and deep fry 2 to 3 minutes until crisp and brown. Drain on paper towel lined plate, then salt immediately with coarse salt.
• Plating: Mound cabbage slaw on plate. Top with steamed stuffed clams. Surround with deep fried clam strips and garnish with scallions.

PERFECT BAKED STUFFED CLAMS

Steps:

• Clean clams according to step by step on blog post
• Steam clams as stated in step by step on post.
• Prepare the half shells as pictured in post for a visual.
• In a small saucepan, melt butter and olive oil together.
• Stir in grated garlic and simmer until it's infused but not golden or dark.
• In a bowl add the breadcrumbs, zest, cheese, parsley, salt and pepper, mix together then pour in the melted oil/butter with garlic mixture and stir together until it looks like wet sand, if too dry add more melted butter and olive oil.
• Fill each half shell with a heaping teaspoon of the stuffing mixture and place them onto a foil lined sheet pan.
• Drizzle the tops with olive oil and place into a pre-heated 450 degree oven for around 8 minutes.
• They should be medium golden brown when finished, also nice and crispy.
• Serve immediately with lemon slices and hot sauce on the side.

STUFFED CLAMS

Steps:

• Cook bacon in microwave oven or on stove top. Let cool and crumble into medium bowl. Add onion, parsley and bread crumbs. Chop up clams and add to breadcrumb mixture. Moisten with reserved clam liquor. Season with salt, pepper, squirt of lemon and a dash of Tabasco sauce. Fill clam shells with mixture and place in a baking dish. Top clams with dots of butter and more bread crumbs. Broil until browned. Serve.