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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Stuffed Baked Clams Recipe

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This recipe for Stuffed Baked Clams is from The Lucente Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 large Cherry stone clams, rinsed, sand and grit removed
3 tablespoons minced onion
1/2 cup butter (1 stick)
2 tablespoons chopped fresh parsley (or 2 teaspoons dried)
1 clove garlic, minced
1 tablespoon lemon juice
1 cup breadcrumbs
1 tablespoon clam juice (or cooking liquid from steaming the clams)
Salt and freshly ground pepper to taste
1/4 cup grated Parmesan cheese
Directions:
Directions:
Place clams in cold salt water to remove sand and will allow clams to open.
Pull out the clam meat and chop it up.
Save and clean 12 shells to stuff

Make the stuffing: Preheat oven to 350°F. In a sauté pan, melt the butter on medium heat and add the minced onion. Once the onions have softened (2-3 minutes), add garlic. Cook the garlic for 1 minute, then add the parsley, bread crumbs, minced clams, lemon juice, and clam juice.
Stir until the stuffing mixture is completely moistened. (If too dry, add a bit more butter or clam juice; if too wet, add a bit more bread crumbs) If needed you can add extra canned clam meat.
Add this stuffing to the clam shells and sprinkle with Parmesan cheese.

Lay clam shells on a baking dish.
Bake at 350°F for approximately 20-25 minutes, until Parmesan is lightly browned on top.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Tastes best with fresh clams from a day of clamming in the Great South Bay.

 

 

 

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