Stuffed Clams
This dish is a Christmas Eve standard for my family.
Equipment
- shucking knife
Ingredients
- 2 dozen Little Neck Clams
- 4 Garlic Cloves, minced
- 1/4 cup Fresh Parsley, Chopped
- 1/3 cup Grated Pecorino Romano
- 1/4 tsp Black Pepper
- 3/4 cup Plain Breadcrumbs
- 3 tbsp Extra Virgin Olive Oil and more for Drizzling
- Clam Juice from clams, strained
Instructions
- Place the clams in a bowl, cover with water and add a tbsp of salt. Let it sit for 1 hour so they release their sand. Rinse the clams well to remove all the sand.
- To a bowl, add breadcrumbs, garlic, grated cheese, parsley, and black pepper. Drizzle with a few tbsp of olive oil and mix well. Set aside.
- Shuck the clams over a bowl to catch any juices that drip out. Detach the clam from the top shell, remove the top part of the shell and discard. Place on a baking sheet.
- Strain the juice from the bowl. Add the clam juice to the stuffing 1 tbsp at a time until the stuffing resembles wet sand.
- Stuff the clams over the stuffing bowl. Do not compact the stuffing too much. Drizzle the clams with olive oil before baking.
- Bake the clams at 425℉ (on convection if possible) for 10 mins. Turn the broiler on at the end to toast the tops. Drizzle with more olive oil when they come out of the oven. Serve immediately.
Video
@frannielovesfood Stuffed Clams 🎄🎄🎄 INGREDIENTS * 2 dozen Little Neck Clams * 4 Garlic Cloves, minced * 1/4 cup Fresh Parsley, Chopped * 1/3 cup Grated Pecorino Romano * 1/4 tsp Black Pepper * 3/4 cup Plain Breadcrumbs * 3 tbsp Extra Virgin Olive Oil and more for Drizzling * Clam Juice from clams, strained #clams #seafood #italianfood #foodtok #homecooking #feastofthesevenfishes #frannielovesfood #christmaseve #italianchristmas #growingupitalian
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