Stuffed Baked Clams
60 minutes | Serves 6-8
3 dz Middleneck Clams
3 Garlic Cloves Minced
2 Shallots Minced
2 Sprigs Fresh Rosemary Minced
¼ cup Fresh Italian Parsley Minced
½ cup Soppressata Minced
1½ cups Dry White Wine
2 Tbsp Salted Butter
2 cups Bread Crumbs
¼ cup Grated Parmesan Cheese Plus Extra for Topping
1 Tbsp Extra Virgin Olive Oil
½ tsp Kosher Salt
¼ tsp Coarse Ground Black Pepper
Preheat the oven to 425 degrees.
To clean the clams, place the clams in a 6-qt Dutch oven or stock pot and cover completely in ice water and a few pinches of salt for 20 minutes. Discard any broken shells or open clams that will not slowly close after you force close the shell. After 20 minutes, remove the clams from the water by hand, and rinse each clam with cold water to remove any additional sand.
Rinse the pot, and gently place clams back in the pot with 1 cup of the dry white wine. Cover and place on high heat for 10-12 minutes or until clams open.
Drain the clams and steaming liquid into a colander with a large mixing bowl under the colander to ensure you reserve the liquid. This is key to maximizing the clam flavor.
Remove the clam meat and attached legs from the shells. Separate the two empty clam shells, and remove any sand from the shells that remain with a damp paper towel.
Finely mince the clam meat.
Place a medium-sized sauté pan on medium heat. When heated, add the extra virgin olive oil. Add the shallots, garlic and rosemary. Cook for 2-3 minutes, until shallots are translucent, stirring frequently. Add the remaining ½ cup of dry white wine, butter and the soppressata. Cook for
3-5 minutes, until the wine is reduced by half.
To prepare the stuffing, place the minced clam meat, parsley and the mixture from the sauté pan in a medium-sized mixing bowl. Add the bread crumbs, Parmesan cheese, kosher salt, black pepper and 1 cup of the reserved steaming liquid. Mix all ingredients together thoroughly. Let stand for
2 minutes to allow the bread crumbs to absorb the liquid.
Place a heaping Tbsp of the clam mixture in each of the clam-shell halves. You will have more clam-shell halves than needed. Discard unused shells.
Place filled clam shells on a sheet pan. Sprinkle additional Parmesan cheese on top of each stuffed clam. Bake on the middle rack of the oven for 10-12 minutes or until the Parmesan cheese on top of each clam starts to brown. Let cool for 5 minutes. Provide the remaining steaming liquid for guests to drizzle on top of each stuffed clam.
3 dz Middleneck Clams
3 Garlic Cloves Minced
2 Shallots Minced
2 Sprigs Fresh Rosemary Minced
¼ cup Fresh Italian Parsley Minced
½ cup Soppressata Minced
1½ cups Dry White Wine
2 Tbsp Salted Butter
2 cups Bread Crumbs
¼ cup Grated Parmesan Cheese Plus Extra for Topping
1 Tbsp Extra Virgin Olive Oil
½ tsp Kosher Salt
¼ tsp Coarse Ground Black Pepper
Preheat the oven to 425 degrees.
To clean the clams, place the clams in a 6-qt Dutch oven or stock pot and cover completely in ice water and a few pinches of salt for 20 minutes. Discard any broken shells or open clams that will not slowly close after you force close the shell. After 20 minutes, remove the clams from the water by hand, and rinse each clam with cold water to remove any additional sand.
Rinse the pot, and gently place clams back in the pot with 1 cup of the dry white wine. Cover and place on high heat for 10-12 minutes or until clams open.
Drain the clams and steaming liquid into a colander with a large mixing bowl under the colander to ensure you reserve the liquid. This is key to maximizing the clam flavor.
Remove the clam meat and attached legs from the shells. Separate the two empty clam shells, and remove any sand from the shells that remain with a damp paper towel.
Finely mince the clam meat.
Place a medium-sized sauté pan on medium heat. When heated, add the extra virgin olive oil. Add the shallots, garlic and rosemary. Cook for 2-3 minutes, until shallots are translucent, stirring frequently. Add the remaining ½ cup of dry white wine, butter and the soppressata. Cook for
3-5 minutes, until the wine is reduced by half.
To prepare the stuffing, place the minced clam meat, parsley and the mixture from the sauté pan in a medium-sized mixing bowl. Add the bread crumbs, Parmesan cheese, kosher salt, black pepper and 1 cup of the reserved steaming liquid. Mix all ingredients together thoroughly. Let stand for
2 minutes to allow the bread crumbs to absorb the liquid.
Place a heaping Tbsp of the clam mixture in each of the clam-shell halves. You will have more clam-shell halves than needed. Discard unused shells.
Place filled clam shells on a sheet pan. Sprinkle additional Parmesan cheese on top of each stuffed clam. Bake on the middle rack of the oven for 10-12 minutes or until the Parmesan cheese on top of each clam starts to brown. Let cool for 5 minutes. Provide the remaining steaming liquid for guests to drizzle on top of each stuffed clam.