Fresh Baked 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.

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:

• Saute chopped onions, diced pepper and sliced mushrooms in 1/4 cup butter. Add to chopped clams, and season with salt, pepper and garlic.
• Add the clam mixture to crushed Ritz crackers and 1/4 cup of melted butter until the mixture holds together but is not too greasy.
• Stuff the clam shells with the mixture and bake for about 15 minutes at 350 degrees.
• Garnish with a lemon wedge.

BAKED STUFFED CLAMS (STUFFIES)

Steps:

• 1. Start by steaming the clams in two cups of water seasoned with a half a lemon,two bay leaves and a pinch of old bay seasoning,about five minutes and they should open. If any did not,throw them out,they're dead. When done remove the clams and save the shells for stuffing.Reserve the liquid.
• 2. To a large bowl add the chopped clams with the juice from one container.Add the chopped parsley,sauteed garlic,carrots and shallots,spices,roasted peppers,one and a half sticks melted butter and herbed stuffing. Mix together well.
• 3. Using a tablespoon fill each half shell generously smoothing over the surfaces when done.Garnish each clam with grated cheese the paprika,baste with butter while baking in a 350 pre-heated oven for twenty minutes or so,serve immediately with fresh lemon wedges. Enjoy!! :)

BAKED CLAM "STUFFIES"

Steps:

• Steam clams: Preheat oven to 350 F. Rinse clams in water to remove any sand or grit. (Alternatively, clams can be soaked in water up to 1 hour.) In a large Dutch oven over high heat, bring 1 inch of water to a boil. Add clams to the boiling water; cover and reduce heat to medium. Cook until clams are open, 7-10 minutes, checking after 5 minutes. Meanwhile, prepare the vegetables.
• Vegetables: Small-dice the onion. Remove and discard the seeds and white ribs from bell pepper, then small-dice. Trim away the top and bottom of the celery, then small-dice. Roughly mince the garlic. Set all the vegetables aside.
• After 5 minutes, check the clams; transfer the ones that have opened to a bowl. Continue steaming the remaining clams until they are all open, discarding the ones that are cracked or don't open; reserve the clam broth in the Dutch oven. Allow the clams and clam broth to cool.
• Stuffing: In a large sauté pan over medium heat, melt the butter. When foamy, add vegetables and sweat until soft, stirring occasionally, 6-8 minutes. Meanwhile, remove clams from their shells; set the shells aside. Optional: Cut the clams in half, then remove and discard any dark detritus in the bellies. Roughly chop the clams, then set aside.Separate the clam shells at their hinges; rinse and dry, then pick 12 of the nicest-looking half-shells and scrape off any muscle that remains attached. Set aside.
• When the vegetables are soft, add the chopped clams, chorizo, and red pepper flakes. Stir and cook until the chorizo fat begins to render, 1-2 minutes. Meanwhile, place Ritz crackers in a plastic zip-top bag. Crush into a coarse meal using a rolling pin, and set aside. (Note: If using unseasoned breadcrumbs, add a pinch of dried parsley, dried thyme, and dried oregano, and mix to combine.)
• Set a coffee filter into a small bowl. Strain about 1 cup of the reserved clam broth through the filter to remove sand and impurities. Set aside the strained broth.To the clam mixture, add ½ cup breadcrumbs, the crushed crackers, and ½ cup strained broth. Stir to combine, adding more breadcrumbs as necessary for a moist, stuffing-like consistency. Turn off heat and let cool, 10 minutes.
• Bake: Place the 12 clean, dried shells on a rimmed baking sheet lined with parchment paper. Heap each shell with plenty of clam stuffing, lightly packing it so nothing spills out. Top with freshly grated Parmigiano-Reggiano. Bake until Stuffies are heated through and begin to brown on top, 15-20 minutes.When Stuffies are lightly brown, turn on the broiler. Place the tray on the top rack, 6 inches from the heat source, and broil until brown and crusty on top, about 2 minutes. (Keep a close eye on the Stuffies so they don't burn!)
• Remove from oven and arrange shells on a serving platter. Serve immediately, with lemon wedges and hot sauce on the side.

FRESH BAKED STUFFED CLAMS RECIPE

Steps:

• Place your clams in a container with clean water. Soak them for 30 minutes.
• Shuck the clams by using a knife to cut the shells in half.
• Combine garlic, bread crumbs, Parmesan, parsley, olive oil, salt, and pepper in a small bowl.
• Coarsely chop the clams and combine with the lemon juice in a separate bowl.
• Place the clam shells on a baking sheet and divide the chopped clams between them. You can use a thin bed of rock salt to stabilize the shells if needed.
• Top with the bread crumb mixture and drizzle with the butter.
• Cook under a preheated broiler until the topping is golden brown and the clams are bubbling, for about 2 minutes.
• Garnish with lemon wedges and serve.

BAKED CLAMS OREGANATA

Steps:

• Preheat the oven to 450 degrees F.
• Place the clams on a sheet tray and put them in the preheated oven for 2 to 3 minutes or until the clams just begin to open. We don't want to cook the clams, we just want them to open a little.
• Using a butter knife pry the clams open and remove the top shell and discard. Completely pull the clam away from the bottom shell and place it back in the bottom shell. This will allow for easy eating.
• Preheat the broiler and adjust the rack to the top shelf.
• In a bowl, combine the bread crumbs, garlic, parsley, oregano, crushed red pepper and some salt. Add the olive oil and stir until well combined. Add chicken stock until the mixture is quite wet. Taste to check the seasoning, add more salt if needed.
• Pack each clam full of the bread crumb mixture. Pack the bread crumbs down and really secure the edges. This will help the clam stay moist.
• Place the clams on a sheet tray and add about 1/2 cup of water to the tray. This will also help the clams stay moist. Put the tray under the broiler for 5 to 6 minutes or until the bread crumbs are nice and brown and crispy.

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.

BAKED CLAMS

Steps:

• Combine the garlic, bread crumbs, Parmesan, parsley, olive oil, salt, and pepper in a small bowl and stir to combine.
• Coarsely chop the clams and combine with the lemon juice in a separate bowl.
• Place the clam shells on a baking sheet, using a thin bed of rock salt to stabilize them if desired, and divide chopped clams between them.
• Top with the bread crumb mixture and drizzle with the butter.
• Cook under a preheated broiler until the topping is golden brown and the clams are bubbling, about 2 minutes.
• Garnish with lemon wedges.

FRESH BAKED CLAMS

Steps:

• Put clams in a large kettle or clam pot with the water; cook over moderate heat, just until the shells open.
• Remove from the heat and when cool enough to handle, pluck the whole clams from the shells; save half the shells.
• Meanwhile, blend together the butter, garlic, parsley and bread crumbs.
• Set each clam back into a half shell and spread about a teaspoon of the mixture atop each clam in a shell.
• Arrange filled shells in a baking dish and broil 4" from the heat source until lightly browned, about 3-4 minutes.
• Serve with lemon wedges.

STUFFED CLAMS

Steps:

• Preheat oven to 350°F.
• Open clams, making sure to save any juice and half the clam shells.
• Chop the clams by hand or use the food processor; set aside.
• Dice the bacon and cook until done.
• When cool, add to the clams.
• Dice the vegetables and add to the clams.
• Add seasonings.
• Add the bread crumbs 1/2 cup at a time, until it resembles stuffing.
• If the mixture seems too dry, add the reserved clam juice.
• Spoon mixture into clam shells and bake for 15 or 20 minutes (when peppers are tender, the clams are done).
• Enjoy.