ISO - Stuffed Clam Recipe - Printable Version +- Cuisine at home Forums (https://forums.cuisineathome.com) +-- Thread: ISO - Stuffed Clam Recipe (/showthread.php?tid=35704) |
ISO - Stuffed Clam Recipe - DFen911 - 07-17-2007 Hey everyone ![]() Oh my mom is desperate for a stuffed clam recipe. I personally don't care for clams and thus don't cook them. Do you of you have any tried and true recipes? Thanks!! Re: ISO - Stuffed Clam Recipe - cjs - 07-17-2007 Denise, I made this probably a hundred years ago - looking at it, I can think of things I'd do differently nowadays... ![]() BAKED CLAMS PERCE 24 littleneck clams (2 inches wide), scrubbed 1 cup packaged dry poultry stuffing, larger pieces crushed 1/4 cup grated Parmigiano-Reggiano 3 bacon slices, each cut crosswise into 8 pieces Worcestershire sauce Accompaniment: lemon wedges Bring 1 cup water to a boil in a 4-quart heavy pot, then add clams and cook, covered, stirring occasionally, until clams just open, 4 to 8 minutes, checking frequently after 4 minutes. (Discard any clams that haven't opened after 8 minutes.) Transfer clams as they open with a slotted spoon to a bowl and discard cooking water. Preheat broiler. Shuck clams and reserve 24 half shells. Scrub reserved shells inside and out, then dry. Return clams to shells and arrange in a shallow (1-inch-deep) baking pan. Divide stuffing and cheese among clams and top each with a piece of bacon and a drop of Worcestershire sauce. Broil clams 5 to 6 inches from heat until bacon is cooked and stuffing is golden brown, 2 to 3 minutes. Serve immediately. Makes 6 hors d'oeuvres servings. Gourmet November 1968; reprinted September 2001 Goodale's Re: ISO - Stuffed Clam Recipe - DFen911 - 07-17-2007 Oh these sound like they may work. To be honest I've cooked stuff oysters but never clams. I figured they'd be too small ![]() I don't really know what flavor she's looking for, and she probably doesn't either ![]() Re: ISO - Stuffed Clam Recipe - cjs - 07-17-2007 then she can have lots of fun!! ![]() |