Community Recipe from
- 10 Clams Scrubbed, cleaned
- 1/2 Onion Chopped fine
- 1 stalk(s) Celery Chopped fine
- 1 clove(s) Garlic Chopped fine
- 1/2 stick(s) Chorizo Chopped fine
- 4 tablespoon(s) Butter
- 1 teaspoon(s) Crushed red pepper
- 1-2 cup(s) Plain dried bread crumbs
- Heat 1 inch of water in a large pot until boiling.
- Add clams and steam for 10 minutes or until they open.
- If clams do not open it means they are no good and should not be eaten.
- Remove clams from pan and set aside to cool slightly. Retain cooking liquid.
- Chop clams except for the foot. Retain six large shells.
- Melt butter and sauté onion, garlic, celery and chorizo until soft.
- Add 2 ladles of cooking liquid to pan.
- Add bread crumbs and chopped clams and mix.
- Add more cooking liquid and/or breadcrumbs until at the right consistency.
- Stuff mixture into shells, mounding and shaping the mixture into place.
- Wrap tightly with Saran wrap until ready to cook.
- Bake at 350 for 20-30 minutes. Increase baking time if frozen.
- Bake at 350 degrees for 25-30 minutes. Increase baking time if frozen.
- Tip for cleaning clams. Place clams in cold water and add 1/2 cup of cornmeal. Mix vigorously with your hands. Let stand in refrigerator 1 hour. Rinse and repeat.
This recipe is a personal recipe added by KarenEthier and has not been tested or endorsed by MyRecipes.
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Stuffed Clams Recipe at a Glance
- COURSE: Appetizers