Stuffed Clams- Easy Baked Clams for Anyone
Stuffed Clams
Our stuffed and baked clams, easy for anyone, start with an acceptable high quality canned whole baby clam that I have been using for years. You can easily decide to use fresh little neck calms. I have used the canned clams as it it much more time saving. The quality is not much of a
difference, and you do not have to stuff so many. It is much easier. I have been making steamed clams for many years, and although,
I enjoy fresh steamed clams, I find it so much easier to use this canned product.
Our recipe:
For the clams:
20 oz- or 2 canned whole baby clams. You can substitute fresh littlenecks, it would be about 3 lbs.
1/2 cup- chopped shallots
1 cup- chopped fresh yellow onion
1 cup- fine diced celery
1 cup- sherry cooking wine (or white wine)
1/2 stick- butter
3 each- garlic cloves chopped
as needed- chopped parsley
Method:
sauté the onions, celery and shallots until the celery is soft.
Add the clams and cook until warmed.
Add sherry wine and cook until the wine has reduced and alcohol cooked out.
Season with salt and pepper.
Add breadcrumb mixture (recipe below) stir and remove from the heat and let cool.
Bake at 350 for 12-15 minutes.
Broil on high just to brown the cheese.
Breadcrumb recipe:
We prefer to use our favorite croutons for this recipe, they hold liquid very well and maintain their crunchy texture. You can use regular
breadcrumbs or use panko breading depending on what you have on hand.
Ingredients:
2 each- bags croutons
1 TBSP- lemon zest
1 tsp- garlic powder
1/3 cup- grated parmesan cheese
1/3 cup- grated Romano cheese
1 TBSP- Old Bay seasoning
2 ea- eggs, beaten
As needed- salt and pepper
Method:
Combine all of the dry ingredients and add to the clams at proper time. (see above)
Add eggs and mix to come together
We used large clam shells that were re-purposed from previously purchased stuffed clams, but you can use the littleneck shells if you
make fresh.
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BBQ Clams Casino
Cooking clams on the grill adds a bit of smoke flavor to them! And it's really easy to do! Here is a recipe! : You will need,
18 cherrystone clams
seasoning, SPG, or something similar
1 cup panko breadcrumbs
some olive oil
6-10 cloves of garlic
1 small onion finely diced
1 red bell pepper finely diced
some bacon
Take the meat out of the clams and reserve about 1/2 of the shells for stuffing
in a food processor combine panko bread crumbs, oil, garlic, and clam meat.
Pulse until desired texture is achieved. Add pepper and onion and seasoning. Fill the shells and dust with paprika. Add a slice of bacon and cook for 20 to 30 minutes.
Eat and enjoy!
Elegant Baked Clams Casino Recipe
When you're looking for an elegant hors d'oeuvre to serve, this elegant baked clams casino recipe does the trick. Luckily, it's surprisingly easy to make.
#clams #food #recipe
Read Full Recipe:
1960's Vintage Baked Clams Recipe Using Canned Clams - Party Food!
This is a vintage recipe for baked clams that my family has been making since the 1960's. It is very easy to make and uses canned clams. These baked clams have a wonderful Italian flavor and everyone has always loved them. They are great for parties because the clams are chopped and very easy to eat.
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Baked Stuffed Clams Recipe | Uncle G's What's Cooking Recipes
Baked Stuffed Clams Recipe | Uncle Giuseppe's Recipes
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Ingredients:
24 Top-Neck Clams
6 oz clam juice
¼ cup dry white wine
¼ cup chopped celery
¼ cup chopped leek
3 cloves garlic minced
¼ cup chopped parsley
2 tbs chopped celery leaf
2 cups torn seedless Italian bread
4 tbs unsalted butter
1 tbs salt
1 tsp black pepper
Directions:
1.) Wash clams very well with a clam brush.
2.) Soak clams in cold water for one hour. This will purge the clams of all sandy materials.
3.) Place clams in a large saucepot with a lid.
4.) Place white wine and clam juice in with the clams. Fire pot on high heat.
5.) Cover, wait for a boil and watch.
6.) As clams begin to open remove them from pot.
7.) Pour all liquid in a bowl to be used later on.
8.) Once clams have cooled, remove the meat and chop it.
9.) Separate clamshells and wash thoroughly. Recipe should yield about 30 clams.
10.) Preheat the same saucepot to medium-high.
11.) Add in butter, celery, leeks and garlic. Season with salt and pepper.
12.) Cook for 5-8 minutes or until vegetables are slightly soft.
13.) Turn off heat.
14.) Strain clam liquid in a fine mesh strainer back into the pot with the vegetables.
15.) Mix in clam meat, torn bread, parsley and celery leaf.
16.) Scoop 1-2 tbs of clam mix into each shell.
17.) Place clams on a lined baking sheet and broil on high for 3-4 minutes or until golden brown.
18.) Serve hot and serve with lemon wedges.
About Uncle Giuseppe's Marketplace
Family-owned Uncle Giuseppe's Marketplace is a full-service food market whose mission is to provide a memorable shopping experience with outstanding customer service and quality products, along with the freshest foods made with traditional Italian recipes and ingredients. Founded in 1998, Uncle Giuseppe's has established itself as Long Island's leading Italian food retailing destination. Our Marketplaces emphasize an extensive selection of fresh products, prepared foods, and hard-to-find specialty and gourmet offerings, along with a full assortment of conventional groceries. Uncle Giuseppe's isn't just a supermarket, it's an experience.
Recipe Clams Casino
Recipe - Clams Casino
INGREDIENTS:
●2 dozen littleneck clams (we used large ones whose shells were about 2-inches in diameter)
●6 ounces andouille sausage
●1 tablespoon vegetable oil
●1 stick unsalted butter , at room temperature
●2 tablespoons finely minced garlic
●1 tablespoon minced parsley leaves , plus more for garnishing
●1 teaspoon Essence, recipe follows
●1/2 lemon, juiced
●1/2 cup bread crumbs
●2 slices thick-cut bacon, each cut into 12 pieces
●2 1/2 tablespoons paprika
●2 tablespoons salt
●2 tablespoons garlic powder
●1 tablespoon black pepper
●1 tablespoon onion powder
●1 tablespoon cayenne pepper
●1 tablespoon dried oregano
●1 tablespoon dried thyme