On the Menu Today~
Baked Stuffed Clams
If clams aren’t on your menu very often,
give this recipe a try.
You’ll be surprised at how easy clams are to prepare and
how delicious they taste.
The only “big” expense in this recipe comes from the clams,
everything else you probably already have in your pantry.
When clams go on sale, pick some up and
make this recipe.
|Baked Stuffed Clams|
While this recipe wouldn’t be considered a main course,
( at least not to me),
Baked Stuffed Clams would be great served as an appetizer or
served alongside a simple house salad.
chopped littleneck (quahog) clams and liquid
finely chopped onion
finely chopped celery
finely chopped green pepper
grated Parmesan cheese
Ritz crackers, crushed
- Remove stomachs from clams and grind clams in a food mill or chop them by hand until you have 1 cup of clams and liquid. Set aside.
- Cook onion, celery, and green pepper in 4 tablespoons butter until vegetables are tender, but not brown. Stir in flour, cheese, and seasonings. Add 1/4 cup of crushed crackers, and mix well. Stir in clams with their liquid, and cook and stir until mixture is thick and bubbly.
- Divide mixture among 15 to 18 littleneck clam shells. Combine remaining crumbs and 1 tablespoon melted butter and sprinkle over filled shells. Sprinkle lightly with paprika.
- Bake at 350 degrees F for 10 to 15 minutes. Squeeze lemon juice over clams. Serve hot.