How To make Vongole Ripiene (Baked Stuffed Littleneck Clams)

How To Make FRESH BAKED STUFFED CLAMS | Recipes.net

Learn how to make fresh baked stuffed clams if you're craving a savory and zesty seafood dish. It has a cheesy bread crumb topping that goes well with the soft clam stuffing. A quick and easy dish to make when you're new to cooking clams.


???? Check how to make Fresh Baked Stuffed Clams below:

Ingredients:
4 garlic cloves, finely chopped
1 cup bread crumbs, preferably homemade
¼ cup Parmesan cheese, freshly grated
¼ cup parsley, finely chopped
3 tbsp extra-virgin olive oil
salt and freshly ground pepper, to taste
12 large quahog clams, rinsed
2 tbsp lemon juice
6 tbsp butter, melted

For Garnish:
lemon wedges
parsley chopped

⬇️ How to make Fresh Baked Stuffed Clams ⬇️
0:37 Place your clams in a container with clean water. Soak them for 30 minutes.
0:50 Shuck the clams by using a knife to cut the shells in half.
0:55 Combine garlic, bread crumbs, Parmesan, parsley, olive oil, salt, and pepper in a small bowl.
1:35 Coarsely chop the clams and combine them with the lemon juice in a separate bowl.
2:06 Preheat the oven to 350 degrees F.
2:11 Place the clam shells on a baking sheet and divide the chopped clams between them. You can use a thin bed of rock salt to stabilize the shells if needed.
2:27 Top with the bread crumb mixture and drizzle with the butter.
2:47 Broil for 25 to 30 minutes until golden brown and the clams are bubbling.
2:57 Garnish parsley and serve with lemon wedges.


???? For more recipes:
???? For more seafood recipes:
???? Follow us on TikTok:
???? Follow us on Facebook:

#easyfreshbakedstuffedclams #freshbakedstuffedclamsrecipe #bakedclamsrecipe #howtomakefreshbakedstuffedclams #easybakedclams

Baked Clams on the Half Shell - August 16, 2020

Kitchen Witch Helga Wengler and her cooking partner Mitch Lynch share one of Mitch's family recipes...with a few twists!

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.

Stuffed clams!!!#howto #cooking #seafood

#seafood #clams #stuffedclams

How To Cook Stuffed Clams

A how to lesson on How To Cook Stuffed Clams that will improve your starter and appetizer recipes, grill recipes, seafood recipes, less than 1 hour, clams skills. Learn how to get good at starter and appetizer recipes, grill recipes, seafood recipes, less than 1 hour, clams from Videojug's hand-picked professional experts.

Subscribe!
Check Out Our Channel Page:
Like Us On Facebook!
Follow Us On Twitter!

Watch This and Other Related films here:

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 -