Stuffed Clams Recipe
I know that lately we’ve been posting a lot of fish recipes, but this is my husband’s all time favorite appetizer. This Stuff Clams Recipe takes little time to prepare, but its well worth it! I use top neck or Cherrystone clams. The Cherrystone clams are bigger and you get a lot more meat.
Stuffed Clams
Stuffed Clams Recipe
Ingredients
- 1 dozen of top neck or Cherrystone clams
- Breadcrumbs
- 4 to 5 garlic cloves finely chopped
- Olive Oil
- 1 tbsp of Parsley chopped
Directions
- To open the clams easily, just put them in a pan with just enough water so that the clams aren’t fully submerged. Boil until the clams slightly open.
- Remove the meat from each clam along with the clam juice in an empty bowl.
- Separate and clean each shell and set aside.
- Chop clams while in the bowl.
- Add finely chopped garlic.
- Add Parsley.
- Add breadcrumbs and stir mixer until its thick and creamy, but not runny. Add breadcrumbs as needed.
- Sprinkle a little olive oil in each shell before adding ingredients.
- Scoop out ingredients from bowl and fill each 1/2 clam shell.
- Set each clam shell on a cookie sheet.
- Sprinkle a drop of olive oil on each clam before cooking.
- Pre-heat oven at 350 degrees.
- Cook clams for 25 to 30 minutes.
Enjoy!
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This is an easy one.I thought making stuffed clams would be much harder.
i love the way your recipes are arrange very simply and it is easy to cooking
Thank you so much, that’s very encouraging.