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
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.