Daves Stuffed Clams Recipe
Yield: 6 ClamsRecipe by luhu.jp
Ingredients:
3 medium: Quahog clams,
1: Sleeve of Ritz crackers,
1 can: , (6.5 oz) claw crab meat
1 can: , (6.5 oz) chopped clams
1 Stick: butter,
3 centiliter: Garlic,
1/2 tsp: Parsley,
Salt and pepper to taste,
Paprika,
Directions:
Scrub the clams well and put them in loosely in a covered saucepan to
steam. Make sure theyre not crowded.
While clams are steaming, empty the sleeve of crackers into a food
processor and pulse them until you have fine crumbs. Place the
crumbs in a large bowl.
Remove clam meat from the shells, being sure to reserve the shells.
Coarsely chop the clam meat and add to the bowl of crumbs. Add the
well-drained crabmeat and chopped clams to the bowl along with the
parsley, just the barest hint of salt, and a liberal grind or two of
pepper. Toss well to combine and set aside.
Press garlic cloves into a small saute pan (a #3 cast iron pan is
great for this!) Over medium-low heat, add the stick of butter and
allow it to melt into the crushed garlic, simmering but not browning
it. Cook gently until the garlic is soft and the butter is just
starting to foam, pour all but two tablespoons of the butter mixture
into the crumbs and mix well with a fork to combine.
Prepare the clamshells by pulling them apart from one another at the
hinge and rinsing out any remaining grit. Stuff each clamshell half
with a heaping mound of stuffing.
Arrange stuffed clams on a pie plate. Brush tops with reserved garlic
butter and sprinkle liberally with paprika. Bake in a moderate (350
F) oven 20 to 25 minutes until the top is lightly toasted.
Serves 6 as an appetizer or 3 as a side dish. This recipe can easily
and successfully doubled.
An original recipe by Dave Sacerdote.
Source from luhu.jp
steam. Make sure theyre not crowded.
While clams are steaming, empty the sleeve of crackers into a food
processor and pulse them until you have fine crumbs. Place the
crumbs in a large bowl.
Remove clam meat from the shells, being sure to reserve the shells.
Coarsely chop the clam meat and add to the bowl of crumbs. Add the
well-drained crabmeat and chopped clams to the bowl along with the
parsley, just the barest hint of salt, and a liberal grind or two of
pepper. Toss well to combine and set aside.
Press garlic cloves into a small saute pan (a #3 cast iron pan is
great for this!) Over medium-low heat, add the stick of butter and
allow it to melt into the crushed garlic, simmering but not browning
it. Cook gently until the garlic is soft and the butter is just
starting to foam, pour all but two tablespoons of the butter mixture
into the crumbs and mix well with a fork to combine.
Prepare the clamshells by pulling them apart from one another at the
hinge and rinsing out any remaining grit. Stuff each clamshell half
with a heaping mound of stuffing.
Arrange stuffed clams on a pie plate. Brush tops with reserved garlic
butter and sprinkle liberally with paprika. Bake in a moderate (350
F) oven 20 to 25 minutes until the top is lightly toasted.
Serves 6 as an appetizer or 3 as a side dish. This recipe can easily
and successfully doubled.
An original recipe by Dave Sacerdote.
Source from luhu.jp