Pepperoni Stuffed Clams Food

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.

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.

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.

PEPPERONI-STUFFED CLAMS

Steps:

• Preheat oven to 350 degrees.
• In a large skillet, melt buttuer. Saute celery, onion, and garlic until very soft. Stir in the pepperoni.
• Slowly add 1 cup of bread crumbs, combine. Add 1 can of clams with liquid, combine. Repeat with remaining bread crumbs and clams.
• Mound this mixture into 8 large clam or scallop shells. Sprinkle with Paprika.
• Bake at 350 degrees for about 20 minutes, until hot. Serve with a wedge of lemon.

STUFFED CLAMS OREGANATA WITH HARISSA

Steps:

• Preheat the oven to 475 degrees F.
• Place the clams in a small sauté pan and into the oven. Roast until they just open, 8 to 10 minutes. Discard any unopened clams. Use a shucker or spoon to open the shells the rest of the way. Remove the top shells and discard, placing the clams back in the bottoms of the deeper shells.
• Whisk together the breadcrumbs, parsley, olive oil, oregano, harissa, miso, cayenne, garlic, half the scallions and salt and pepper to taste in a bowl. Add the stock and white wine until the stuffing resembles wet sand. Add more breadcrumbs if necessary. Stuff the clam halves with the stuffing.
• Place the clam shells on a half-sheet tray and bake until the top is lightly browned, 15 to 18 minutes. Transfer the clams to a plate spread with coarse salt and black and pink peppercorns. Garnish with the chopped parsley and remaining scallions and serve warm.