Ingredients with Measurements:
- 24 large clams, scrubbed clean
- 1/2 cup unsalted butter
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
- 2 cloves garlic, minced
- 1/2 cup chopped fresh parsley
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
Special Equipment Needed:
- Baking sheet
- Mixing bowl
- Small saucepan
- Clam knife or small sharp knife
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a small saucepan, melt the butter over medium heat.
3. Add the onion, celery, and garlic to the melted butter and cook until soft, about 5 minutes.
4. Remove from heat and stir in the parsley, breadcrumbs, Parmesan cheese, chives, basil, salt, and pepper.
5. Using a clam knife or small sharp knife, carefully pry open each clam and remove the meat, being careful not to damage the shell. Reserve the shells.
6. Chop the clam meat and add it to the breadcrumb mixture. Stir to combine.
7. Stuff each clam shell with the breadcrumb mixture, packing it in tightly.
8. Place the stuffed clams on a baking sheet and bake for 20-25 minutes, or until golden brown and crispy on top.
9. Serve hot with lemon wedges.
- Time:
Preparation time: 30 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe makes 24 stuffed clams, serving size is 2 clams per person.
Nutritional information:
- Calories per serving: 180
- Total fat: 10g
- Saturated fat: 6g
- Cholesterol: 50mg
- Sodium: 350mg
- Total carbohydrate: 9g
- Dietary fiber: 1g
- Sugars: 1g
- Protein: 13g
Substitutions for ingredients:
- Instead of fresh parsley, you can use dried parsley flakes.
- Instead of fresh chives, you can use dried chives.
- Instead of fresh basil, you can use dried basil.
- Instead of Parmesan cheese, you can use Romano cheese.
Variations:
- Add chopped bacon or pancetta to the breadcrumb mixture for extra flavor.
- Substitute the clams with oysters or mussels.
- Add a dash of hot sauce or cayenne pepper to the breadcrumb mixture for a spicy kick.
Tips and Tricks:
- Make sure to scrub the clams clean before opening them.
- Use a clam knife or small sharp knife to carefully pry open the clams.
- Pack the breadcrumb mixture tightly into the clam shells to prevent them from falling apart during baking.
Storage Instructions:
- Store leftover stuffed clams in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat, place the stuffed clams on a baking sheet and bake in a preheated 375°F oven for 10-15 minutes, or until heated through.
Presentation Ideas:
- Serve the stuffed clams on a bed of rock salt for a decorative touch.
- Garnish with chopped fresh herbs or lemon wedges.
Garnishes:
- Chopped fresh herbs
- Lemon wedges
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested Side Dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting Advice:
- If the breadcrumb mixture is too dry, add a little more melted butter or olive oil.
- If the stuffed clams are falling apart during baking, pack the breadcrumb mixture more tightly into the shells.
Food Safety Advice:
- Make sure to scrub the clams clean before opening them.
- Discard any clams that do not open during cooking.
Food History:
- Stuffed clams, also known as clams casino, are a classic American appetizer that originated in Rhode Island in the early 20th century.
Flavor Profiles:
- The stuffed clams are savory and crispy on top, with a tender and briny clam filling.
Serving Suggestions:
- Serve the stuffed clams as an appetizer or as part of a seafood feast.
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Taste: Savory, Tangy, Briny, Herbaceous, Rich