Baked Stuffed Clams Recipe

Ingredients

* 10 large chowder or quahog clams, rinsed, sand and grit removed
* 3 Tbsp minced onion
* 1/2 cup butter (1 stick)
* 2 Tbsp chopped fresh parsley (or 2 teaspoons dried)
* 1 clove garlic, minced
* 1 Tbsp fresh lemon juice
* 1 cup bread crumbs
* 1 Tbsp clam juice (or cooking liquid from steaming the clams)
* Salt and freshly ground pepper to taste
* 1/4 cup grated Dairy products

Method

1 Fill a substantial pot with 1 1/2 to two inches of water. Bring water with a
boil. Add the clams to the boiling water. Lessen the heat with a simmer
and permit the clams steam for approximately 6-10 minutes, before the
shells open. Remove clams in the pot and let cool enough to address.
Discard any clams which have not opened (if they haven't opened it
means we were holding dead in the first place and should not eaten).

2 Remove the clam meat from the clams (not the clam foot which is
attached to the shell) and mince finely. Falter the clam shells
from other hinges. Rinse. Pick 10-12 in the cleanest, nicest looking
clam shells as well as set aside.

3 Preheat oven to 350°F. Inside a sauté pan, melt the butter on medium
heat and add the minced onion. When the onions have softened (2-3
minutes), add the garlic. Cook the garlic for 1 minute, atart exercising . the
parsley, bread crumbs, minced clams, fresh lemon juice, and clam juice. Stir
until the stuffing mixture is totally moistened. (If too dry, put in a
extra butter or clam juice; if too wet, put in a extra bread
crumbs.)

baked-stuffed-clams-1.jpg baked-stuffed-clams-2.jpg

4 Lay clam shells with a baking dish. Scoop a little stuffing mixture
onto each clam shell. Sprinkle with grated Parmesan. Bake for
approximately 20-25 minutes, until Parmesan is lightly browned on the top.