Baked Clams recipe
Baked Stuffed Clams
From Carmines Cook Book.
These baked clams are incredible.
World's Best Stuffed Clams | Cooking Italian with Joe
This is an easy and fast, and one of the best ways to enjoy clams or mussels or crab you will ever have. Check out the recipe at
Shop Joe’s favorite pots and pans:
Shop Joe’s favorite serving dishes and ceramics:
To Purchase a bottle of Vito and Joe’s Olive Oil:
Website:
Facebook:
Instagram:
When you shop using these affiliate links, we receive a small commission. Help support Cooking Italian With Joe while shopping the products Joe uses and trusts.
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!
Eat Color | Baked Stuffed Clams | Using Canned Clams
Eat Color | Baked Stuffed Clams | Using Canned Clams
@eatcolor
Learn how to make Baked Stuffed Clams! A delicious appetizer and perfect addition to your Seven Fish Dinner on Christmas Eve! Using canned clams, they are quick to make, easy to prepare, inexpensive and SO TASTY! Enjoy them anytime of the year!
Please LIKE, SHARE and SUBSCRIBE! ???? Make sure you have the bell turned on, so you won’t miss any videos!
▶ Instagram:
❓ Eat Color Cooking channel is about cooking healthy and colorful meals! I'll also show you how to cook authentic Italian dishes, make things from scratch and adjust ingredients to keep dishes low in preservatives!
INGREDIENTS:
2 tablespoons butter (or you can use 4 tablespoons butter and no oil)
2 tablespoons olive oil (or you can use 4 tablespoons olive oil and no butter)
3 tablespoons minced onion
1 large or 2 small, minced garlic
3 tablespoons minced fresh Italian flat leaf parsley
Grated Parmesan cheese (total one cup)
Fresh breadcrumbs (total one and half cups)
3 cans minced clams
Empty clam shells
Rock Salt
RECIPE:
Preheat oven to 400 degrees
Strain canned clams keeping juice and clams separate and set aside
Heat oil or butter in skillet until hot
Lower temperature to medium
Add minced onion and sauté for 2-3 minutes until softened
Add minced garlic for 1 minute or until slightly browned
Add parsley, ½ heaping cup of parmesan cheese, 1 heaping cup of fresh breadcrumbs
Add juice from canned clams - only add juice from 2 canned clams!
Stir until blended and begin to boil
Add clams, stir and immediately remove from skillet
Your stuffing should appear moist. If the stuffing is too wet, add more breadcrumbs and parmesan cheese.
Cover sheet pan with foil
Put rock salt on top of the foiled lined sheet pan
Fill each shell with clam stuffing mix
Sprinkle liberally with breadcrumbs
Sprinkle liberally with parmesan cheese
Bake for 25 minutes until bubbly and browned. Check your oven at the 20 minute mark. It make take 30 minutes depending on your oven.
Let cool for 10 minutes before serving.
Serve using mini cocktail forks (if you have them!)
Enjoy!
Link to How To Make Fresh Breadcrumbs:
#sevenfishdinner #bakedstuffedclams #appetizer #cannedclams #cannedfish #italianfood #italianrecipe #homemadecooking #recipe #inexpensive #delicious #quicktomake #easy #christmaseve #eatcolor
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.
Music Credit:
Jesu, Joy of Man's Desiring by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
Source:
Artist:
Stuffed Clams | Coastal with Byron Talbott
This week, on the season finale of Coastal, Byron is in Cape Cod, MA meeting up with Steve Hoxie. They're heading to one of Steve's favorite clamming spots to show Byron how to harvest quahogs for his recipe. FULL RECIPE BELOW.
Special Thanks:
Barnstable Association for Recreational Shellfishing
Steve Hoxie & Ron Glantz
Check out our sponsor -
Check out Byron's Channel:
INGREDIENTS:
-1 cup of blonde beer to steam clams
-3 Quahog Clams (reserve shells for stuffing)
-1 1/2 cups soft bread crumbs
-2 to 3 Tbsp olive oil
-2 cloves minced garlic
-1 minced shallot
-1/4 cup chopped celery
-1 Tbsp diced red chili pepper
-1 tsp chopped thyme
-1 tsp chopped parsley
PROCESS:
-Chop your veggies (garlic, shallots, celery & chili pepper)
-Add to pot with a few tablespoons of olive oil
-Cook just until translucent
-Add quahogs and beer, let steam for 5 min or until the quahogs pop open
-Take quahogs out of the pot and pour the excess broth into a large bowl
-Extract the meat from the shell and reserve the shells for later
-Dice clam meat into chunks, small enough that they blend with the stuffing, but not so much that they're lost, add to the bowl with excess broth
-Add breadcrumbs, chopped parsley and thyme
-Salt and pepper to taste
-Break the shell so that the top and bottom are separate pieces
-Scoop out the stuffing and put it back into the shells
-Put them on a pan in the oven at 400F for about 10 to 15 mins or until the tops are brown
-Serve in the shell on top of a bed of salt mixed with a little bit of water
Credits:
Director: Eric Slatkin
Producer: Emily Mraz
DP's: Adam Ducharme / Chris Low
Sound: Justin Gay
Production Coordinator: Gwyn Frank
Grip: James Navaira
PA's: Luke Arreguin and Jamie Dore
Food Stylist: Molly Shuster -