Stuffed Clams Recipe: A Classic Dish with Italian Influence
Discover the secrets of making Stuffed Clams, a classic dish with Italian influence that is loved by many. In this recipe, we will show you how to prepare the perfect stuffing and cook the clams to perfection. The combination of cherry stone clams, diced pancetta, vegetables, and flavorful broth creates a mouthwatering filling that is packed with flavor. Finish it off with a crispy breadcrumb topping for an irresistible crunch. Whether you're hosting a potluck or simply want to impress your family and friends with a delicious seafood dish, these Stuffed Clams are a must-try. Watch the video to see how it's done!
Ingredients:
- Oil
- Sliced garlic
- Dry vermouth
- Cherry stone clams
- Diced pancetta
- Onion
- Celery
- Red peppers
- Fresh clam stock
- Chopped chives
- Bread crumbs (panko)
- Lemon zest
- Melted butter
- Salt and pepper (to taste)
Cooking steps:
- In a medium-hot pan, brown sliced garlic in oil.
- Add dry vermouth and cherry stone clams. Cover and cook for 8-10 minutes until the clams start to open.
- In another pan, brown diced pancetta with sliced garlic. Add onion, celery, and red peppers. Cook until tender.
- Deglaze the pan with fresh clam stock and cook until almost dry.
- Add chopped chives and stir. Transfer the vegetable mixture to a bowl.
- Roughly chop the cooked cherry stone clams and add them to the vegetable mixture.
- In a separate bowl, mix panko bread crumbs, lemon zest, and melted butter.
- Fill each cleaned clam shell with the clam-vegetable mixture. Coat with the bread crumb mixture.
- Bake in a 350-degree oven for 12-15 minutes.
- Serve and enjoy!
