Stuffed Baked Clams
Chopped clams, bacon, cheese, shallots, garlic and white wine mixed, stuffed in clam shells and baked to perfection.
- 2 slices bacon diced small
- 1 pound Manila clams rinsed and scrubbed
- 1/4 cup water
- 1/4 cup white wine
- 1 clove garlic minced
- 1/4 cup minced shallot
- 1/2 cup dry plain breadcrumbs
- kosher salt and pepper to taste plus approximately 3/4 cup kosher salt to cook clams on
- 1/4 cup freshly grated Romano cheese
- 2 tablespoons chopped Italian parsley
Preheat oven to 350 degrees.
In a small pan brown the bacon pieces. Strain and set aside.
Place clams in a saute pan. Add water, wine and garlic. Cover and cook over medium heat until opened about 3-5 minutes. (Note: Discard any that do not open, that means that they were dead to begin with and not safe to eat.). Remove clams and set aside to cool. Reserve liquid in a bowl.
Once your clams have cooled enough for you to touch them, remove the clam meat from the shell. (Note: I like to do this over the bowl of reserved liquid so that I can keep the yummy clam juice.) Roughly chop the clam meat.
Separate the clam shells at the hinges. Rinse and reserve about 15 of the nicest shells.
In a bowl combine the chopped clam meat, bacon, shallots, bread crumbs and 3 tablespoons of the reserved liquid . Mixture should be wet, add more liquid if mixture seems too dry or more bread crumbs if it seems to wet. Using about a teaspoon of the mixture, spoon the mixture into the reserved clam shells.
In a pie pan or a dish big enough to hold all of the shells, make a layer of kosher salt. Set the stuffed shells on top of the salt. Sprinkle with grated Romano cheese. Bake for 15-20 minutes or until stuffing turns golden brown.
Remove from oven, sprinkle with fresh parsley. Serve. I like to serve these in the baking dish because I think the salt bed makes a beautiful presentation.
Keywords: bacon, breadcrumbs, clams, Food, fresh clams, Recipe, shallots, shellfish, stuffing