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THE SEAFOOD SHOP'S SPECIAL BAKED STUFFED CLAMS (Most of the ready prepared stuffed clams that you can buy frozen in supermarkets consist primarily of breadcrumbs with a faint trace of clam flavor. These are really clammy.) Serves four. 12 clams in the shell 1 medium onion, minced 1 clove garlic, forced through a garlic press Tbsp. chopped fresh parsley Paprika Juice of 1/2 lemon 1/2 tsp. dried oregano or 1 Tbsp. fresh oregano, minced 2 Tbsp. grated Parmesan 1/2 - 3/4 cup dried breadcrumbs Lemon wedges 1. Shuck clams, reserving shells and juice. Save juice for another use. (The juice can be frozen.) 2. Coarsely chop clams or process in a food processor using pulse button for about 10 seconds. 3. Combine clams and remaining ingredients, except breadcrumbs, in a mixing bowl. Add enough breadcrumbs to bind. 4. Press filling into reserved clam shells and sprinkle with paprika. At this point, the clams may be frozen if desired. 5. Preheat oven to 475 degrees F. 6. Bake stuffed clams in lower third of oven for 20 minutes, or until browned. Serve immediately with lemon wedges. To bake frozen clams, allow 25 minutes.