Return to Recipe List
Appetizer

Baked Clams

with Sun-Dried Tomatoes

Preheat oven to 375ºF
INGREDIENTS

CLAMS

  • 24 Littleneck Clams
  • 1 c White Wine
  • 1 c Fish Stock
  • 3 Shallots, finely diced
  • ¼ c Butter (Unsalted)
  • 2 clvs Garlic, crushed

SUN-DRIED TOMATO MIXTURE

  • 1⁄3 c Bread Crumbs, coarse
  • 3 T Clamb Brother, reserved from cooking the littleneck clams
  • ¼ c Sun-dried Tomatoes, packed in olive oil, finely chopped
  • 1 bunch Italian Flat Leaf Parsley
  • ¼ c Butter (Unsalted)
  • 1 Egg
  • ½ t Kosher Salt
  • ½ t Ground Black Pepper
INSTRUCTIONS

FOR THE CLAMS

  1. Wash the fresh clams thoroughly in cold water, removing any excess growths on the outer shells. Place in an 8-quart pot with lid.
  2. Add the white wine, fish stock, shallots, butter, and garlic, and seal the pot with a lid.
  3. Place on medium heat, so that the clams gradually open through steaming (this should take no longer than 5 minutes).
  4. When clams have opened, strain off the broth and refrigerate.
  5. Save 3 tablespoons of broth for the mixture.
  6. Remove the clams from the shell, retaining the bottom shells for later.

FOR THE SUN-DRIED TOMATO MIXTURE

  1. Place the breadcrumbs in a bowl and add 3 tablespoons of the reserved clam broth; gradually mix together.
  2. Roughly chop the grilled clams and mix with the breadcrumbs.
  3. Add the remaining ingredients and mix well.
  4. Using a teaspoon, spoon the mixture into the reserved bottom shells until the mixture is just above the lip of each shell.
  5. Place on a baking sheet. Cover and refrigerate until ready to bake.

FOR THE SERVICE

  1. In a 375°F preheated oven bake the clams for 10 minutes or until golden brown.
  2. Garnish with a quartered lemon.

Source: Fish Extender Recipe Collection

Created 2024-01-30 10:12:01 – Last Modified 2024-02-12 13:17:42