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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Baked Stuffed Clams with Bacon
Let’s get classic with this brilliant appetizer, side dish, or entree that can stand up to any holiday table just as well as it can as a nice midweek treat!
Scott Conant's Roasted Clams Casino | Food Network
Cook along with Scott as he steams clams and stuffs them with bacon, herbs and breadcrumbs to create this classic appetizer!
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Roasted Clams Casino
RECIPE COURTESY OF SCOTT CONANT
Level: Easy
Total: 1 hr
Active: 40 min
Yield: 8 servings
Ingredients
Clams:
36 littleneck or Manila clams
2 ounces bacon, minced
1 tablespoon olive oil, optional
2 shallots, minced
1/2 red bell pepper, minced
Kosher salt
Pinch crushed red pepper flakes
3 garlic cloves, minced
1 teaspoon fresh thyme leaves, minced
1 teaspoon fresh oregano leaves, minced
1/4 cup white wine
1/4 cup reserved clam cooking juice
1 teaspoon minced parsley
4 ounces (1 stick) unsalted butter, softened
Breadcrumbs:
1/2 cup panko
1 garlic clove, smashed
Kosher salt
2 tablespoons extra-virgin olive oil
Pinch crushed red pepper flakes
2 tablespoons minced parsley
2 lemons, cut into wedges, for serving
Directions
For the clams: Add the clams to a large pot or large saute pan with a lid. Add 1/2 cup water and cover the pan. Bring to a simmer over medium-high heat and steam until the clams open, 6 to 10 minutes. Discard any clams that do not open. Reserve 1/4 cup clam juice.
When they are cool enough to handle, remove the empty top shells of each clam and use your fingers to gently pull the clams from the bottom shell; reserve the bottom shells. Finely chop the clams and reserve.
Cook the bacon in a medium saucepan over medium-low heat until well crisp and rendered, 8 to 10 minutes.
Remove the bacon to a paper towel-lined plate using a slotted spoon, leaving the fat in the pan (if the pan seems dry, add a touch of oil). Add the shallots, peppers, a pinch of salt and the crushed red pepper flakes and cook until soft and starting to caramelize, 8 to 10 minutes. Add the garlic and thyme to the pan and cook until the raw-garlic flavor is gone and the shallots are sweet, 6 to 8 minutes.
Add the oregano leaves to bloom, then deglaze with the wine and 1/4 cup reserved clam juice and cook until the mixture is reduced by about 80 percent, about 4 minutes. Remove from the heat and stir in the bacon and parsley to combine. Place the bacon mixture in a bowl over an ice bath, stir in the butter and clams and cool slightly until just warm. Taste the mixture and season with salt.
For the breadcrumbs: Preheat the oven to 425 degrees F.
Put the panko, crushed garlic clove and a pinch of salt in dry skillet over medium heat and toast, stirring and tossing constantly till lightly browned, about 5 minutes. Transfer the panko mixture to a bowl and stir in the extra-virgin olive oil, pepper flakes and parsley with a fork. Discard the crushed garlic clove.
Stuff each clam shell generously with about 1 tablespoon of the clam mixture and sprinkle with enough breadcrumbs to coat, pressing lightly so the breadcrumbs stick. Place the stuffed clams on a metal tray or cast-iron pan. Bake until hot and golden, 10 to 15 minutes. Serve with lemon wedges.
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Scott Conant's Roasted Clams Casino | Food Network
Anne Burrell's Baked Clams Oreganata | Secrets of a Restaurant Chef | Food Network
Anne bakes tasty clams oreganata and shares her tips on how to shuck them!
#AnneBurrell #SecretsOfARestaurantChef #FoodNetwork #BakedClamsOreganata
Watch Anne on #WorstCooks, Sundays at 8|7c from 8/6/23 to 9/10/23 and #StreamOnMax!
Get the recipe ▶
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Like your own private window into the kitchen of your favorite restaurant, Secrets of a Restaurant Chef reveals the concise, easy-to-master techniques of a top-level chef. By showcasing professional secrets to preparing food that is creative and full of flavor – yet never froufrou or scary – Anne Burrell translates your favorite restaurant foods into amazing at-home meals. With years of restaurant experience mixed with a pumped-up passion, Anne helps to take the mystery out of the professional kitchen and gets you making meals that are special enough for guests but easy enough for a rushed weekday evening.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Baked Clams Oreganata
RECIPE COURTESY OF ANNE BURRELL
Level: Intermediate
Total: 40 min
Prep: 30 min
Cook: 10 min
Yield: 1 dozen clams
Ingredients
1 dozen littleneck clams, scrubbed
1 cup plain bread crumbs
2 cloves garlic, smashed and chopped
3 tablespoons finely chopped fresh oregano leaves
2 tablespoons finely chopped Italian parsley leaves
Pinch crushed red pepper flakes
Kosher salt
2 to 3 tablespoons extra-virgin olive oil
1/2 to 3/4 cup chicken stock
Directions
Preheat the oven to 450 degrees F.
Place the clams on a sheet tray and put them in the preheated oven for 2 to 3 minutes or until the clams just begin to open. We don't want to cook the clams, we just want them to open a little.
Using a butter knife pry the clams open and remove the top shell and discard. Completely pull the clam away from the bottom shell and place it back in the bottom shell. This will allow for easy eating.
Preheat the broiler and adjust the rack to the top shelf.
In a bowl, combine the bread crumbs, garlic, parsley, oregano, crushed red pepper and some salt. Add the olive oil and stir until well combined. Add chicken stock until the mixture is quite wet. Taste to check the seasoning, add more salt if needed.
Pack each clam full of the bread crumb mixture. Pack the bread crumbs down and really secure the edges. This will help the clam stay moist.
Place the clams on a sheet tray and add about 1/2 cup of water to the tray. This will also help the clams stay moist. Put the tray under the broiler for 5 to 6 minutes or until the bread crumbs are nice and brown and crispy.
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How to Make Baked Clams | An Italian Christmas Dish
If you grew up in an Italian Neighborhood, you know how important the Seven Fishes are on Christmas Even. So here's how to make my favorite of the seven... Baked Clams!
Servings: 4-5
Ingredients:
Clam Stuffing:
18 Little Neck claims on the half shell (see notes below)
1 cup Italian bread crumbs
1 tsp. garlic powder
2 cloves garlic, minced
2 tbsp. chopped fresh parsley
1/2 lemon, juiced
Salt & pepper to taste
3/4 - 1 cup olive oil (see notes below)
Sauce:
1/4 cup olive oil
1/4 stick butter
1 clove garlic, minced
Splash of white wine (see notes below)
Dash of fresh parsley, chopped
Sauce:
We like to make the sauce ahead of stuffing the clams, as we feel we don’t have enough time to make it while the clams are under the broiler. We find it easier to make the sauce ahead of time and re-heat when we’re ready to serve.
In a small sauce pan, coat with olive oil. Over medium heat, brown garlic. Add butter, white wine (we like something crisp like a Sauvignon Blanc), lemon juice, and parsley. Let all ingredients cook down for a few minutes and set aside.
Clams:
Always get your clams from a quality fish market or counter. We prefer the Little Necks because of their small size. We also ask the fish market to open them for us - so much nicer when they give them to you on the half shell. They might tell you the clams shouldn’t be opened ahead of time, but they typically put them on ice, and as long as you’re making them that day, they will be fine. Just bring them home and put them in the fridge immediately, and pull them out when you’re ready to stuff them. We also like to leave the clams whole in the shell - some people like to take the clam meat and chop it up within the stuffing mixture, but we prefer to put the stuffing right on top of the whole clam meat.
In a large mixing bowl, add all of your stuffing ingredients. For the olive oil - you want your mixture to have the texture of wet sand. You want it moist and pliable so you can easily stuff your clams and the stuffing stays in place, but you don’t want it drenched. Add a little olive oil at a time and mix everything together. Keep adding oil until you get it to this consistency. Make sure everything is thoroughly mixed. Now you’re ready to stuff your clams!
Using a tablespoon, spoon mixture onto each clam shell, slightly overstuffing them. Mixture should be mounded on top of the clam. Place each clam onto a baking sheet or a baking dish. Once all clams are stuffed and in your baking dish/sheet, pour about 1/4 cup water into the bottom of the sheet/dish and add a drizzle of olive oil. Do not pour over the top of the clams, just enough to cover the bottom of the baking sheet/dish.
Put clams uncovered under the broiler on medium. Make sure to watch them so they don’t burn (should only be golden brown on top). This should take no longer than 5 minutes.
While your clams are in the broiler, turn the heat back onto your sauce on the stove top to get it hot. Once you pull the clams out of the oven, spread a generous layer of the sauce onto a medium/large serving dish, and place each clam on top of the sauce.
When serving, provide a large spoon so people can spoon the sauce over the top of the clams, and serve with some toasted bread if you like - the sauce is great for dipping! You don’t want to pour any of the sauce over the clams before serving, as this will make them soggy.
Notes:
We love these as an appetizer, or side dish around the holidays.
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Jesu, Joy of Man's Desiring by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
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How to Open Clams | Baked Clams Recipe
The Brooklyn Brothers show you how to open clams along with their Baked Clams recipe. Papa P demonstrates how to shuck open clams, while chef Dom prepare the stuffing for them. This is a great Christmas Eve appetizer to serve at your seven fishes dinner. This Italian Style bake clam recipe is easy to prepare and the whole family will enjoy.
Happy Cooking!
Ingredients:
• 18 Cherrystone Clams
• 12 oz of Panko breadcrumb
• 1 cup of olive oil
• 12 cloves of garlic
• 4 TBSP of Parmesan cheese
• ¼ cup of White Wine
• 2 cups of chopped clams
• ½ tsp. of salt
• ¼ tsp. black pepper
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