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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Merlino’s Baked Clams Recipe

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This recipe for Merlino’s Baked Clams is from The Merlino 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 Chowder or cherrystone clams chopped
4 Cloves of Garlic chopped
2-3 Cups of Italian style breadcrumbs
1 TBSP of chopped parsley
1/3 Cup of olive oil
½ cup of grated Romano cheese
2 TBSP of salted butter in ¼ inch cubes
2 Lemons
¼ cup of cooking sherry
1 TSP black pepper
Directions:
Directions:
1. I like to buy the clams fresh and freeze them once home
2. Remove from freezer and remove from shell while frozen, this will save the juice in the clams, save the shells to stuff later
3. Once removed from shells chop the clams to a medium dice, (chop while frozen) and place in large mixing bowl
4. Add 1/3 cup of olive oil
5. Add 2 cups of breadcrumbs to start
6. Add parsley, pepper and cheese to bowl
7. Squeeze ½ lemon into bowl
8. Mix ingredients together, if the mix is too wet add remaining breadcrumbs slowly until mix is stiff
9. Stuff the clams into 24 ½ shells and lay in a cookie tray. Place a ¼ square of butter on each clam, squeeze a lemon over the clams, sprinkle cooking sherry over the top of clams, sprinkle paprika lightly over each clam. I do this last to keep the color of the paprika on the clams.
10. Bake at 400 for 20-25 minutes or until done.
Number Of Servings:
Number Of Servings:
24 Baked Clams
Preparation Time:
Preparation Time:
45 Minutes
Personal Notes:
Personal Notes:
Uncle Butch's favorite

 

 

 

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