This recipe come to me from culinary Maestra, Jo-Ann Gaidosz of Active Gourmet Holidays. I adored her stuffed clams recipe which clearly enhances any Thanksgiving meal. It’s even more fun when your pack of friends and family congregate at the beach, and dig together for the rewards of the mouthwatering crustacean holiday harvest. I’ve known much of my life that New Englanders pine for Cherry Stone clams served with their bellies. For me, however, the delicate red lipped Machas, served without bellies, from Chile cannot be beaten. Have fun and Happy Thanksgiving! — Audrey
Jo-Ann’s Stuffed Clams
Ingredients (For 2)
- 6 large quahog clams, scrubbed and cleaned
- 3 T butter
- 3 T olive oil
- 3 T white onion, finely chopped
- 1-2 cloves minced garlic
- 1/2 cup bread crumbs
- 2 T freshly squeezed lemon juice, plus more for squeezing over clams when served
- 3 T chopped parsley
- clam juice or some of the cooking liquid used for the clams
- parmesan cheese
*Quantities are approximate
Preheat oven to 350F.
Bring about 2 inches of water to a boil in large pot. Add scrubbed and cleaned clams to the pot and cook until each clam opens (discard any that don’t open as it means they are dead and shouldn’t be eaten). Reserve some of the cooking liquid.
When cooled, remove clams from shells and chop finely. Save 6 of the shells for stuffing and discard the rest. Place shells on a baking sheet.
Saute onion in butter and olive oil over medium low heat until onion is tender. Add garlic and cook for about 1 minute until fragrant (don’t let the garlic burn). Then add the bread crumbs, parsley, lemon juice, parsley and a tablespoon or so of the clam juice or cooking liquid. The consistency should be moist, not dry so if it’s too wet, add more breadcrumbs and too dry add more clam juice or cooking liquid. Stir to combine.
Stuff each clam shell with the mixture and top with grated parmesan cheese. Place in oven for about 20 minutes until golden brown. Serve with fresh lemon juice.