Ingredients with Measurements:
- 24 large clams, cleaned and shucked
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped cooked bacon
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1/4 cup unsalted butter, melted
- 1/4 cup white wine
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Small skillet
- Clam shells or ramekins
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the breadcrumbs, Parmesan cheese, parsley, bacon, red bell pepper, onion, and garlic.
3. Add the melted butter and white wine to the mixture and stir until well combined.
4. Season the mixture with salt and pepper to taste.
5. Place the cleaned and shucked clams on a baking sheet.
6. Spoon the breadcrumb mixture into each clam shell or ramekin, filling them to the top.
7. Bake the stuffed clams in the preheated oven for 15-20 minutes or until the breadcrumbs are golden brown and the clams are cooked through.
8. Serve the stuffed clams hot with lemon wedges and your favorite dipping sauce.
- Time:
Preparation time: 30 minutes
- Cooking time: 15-20 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 6 people.
Nutritional information:
- Calories: 240
- Fat: 14g
- Carbohydrates: 13g
- Protein: 15g
Substitutions for ingredients:
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Cooked pancetta or ham can be used instead of bacon.
- Green bell pepper can be used instead of red bell pepper.
- Dry white wine can be used instead of regular white wine.
Variations:
- Add chopped clams to the breadcrumb mixture for extra flavor.
- Top the stuffed clams with a sprinkle of paprika before baking for a smoky flavor.
- Use a mixture of different cheeses, such as cheddar or Gruyere, instead of Parmesan cheese.
Tips and tricks:
- Make sure to clean the clams thoroughly before shucking them.
- Use a small spoon to scoop out the clam meat from the shell.
- Don't overstuff the clams, as the breadcrumb mixture will expand during baking.
Storage instructions:
- Store any leftover stuffed clams in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the stuffed clams, place them on a baking sheet and bake in a preheated 350°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 the stuffed clams with chopped fresh herbs, such as chives or basil.
Pairings:
- Serve the stuffed clams with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
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 white wine.
- If the clams are not cooked through after baking, return them to the oven for a few more minutes.
Food safety advice:
- Make sure to clean the clams thoroughly before cooking to remove any sand or grit.
- Discard any clams that do not open during cooking.
Food history:
- Clams Casino is a classic American dish that originated in Rhode Island in the early 20th century.
Flavor profiles:
- The stuffed clams have a savory and slightly salty flavor from the bacon and Parmesan cheese, with a hint of sweetness from the red bell pepper.
Serving suggestions:
- Serve the stuffed clams as an appetizer or as part of a seafood feast.
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