BAKED CLAM "STUFFIES"
These stuffed clams are a Rhode Island specialty! Large clams can be tough because of their size-but when steamed and chopped, they add bite and briny flavor to a soft, chorizo-vegetable stuffing. Finished in the oven for a golden Parmesan crust, this is a fun, satisfying appetizer to eat, straight from the shell.
Provided by Michael Ruhlman
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Steam clams: Preheat oven to 350 F. Rinse clams in water to remove any sand or grit. (Alternatively, clams can be soaked in water up to 1 hour.) In a large Dutch oven over high heat, bring 1 inch of water to a boil. Add clams to the boiling water; cover and reduce heat to medium. Cook until clams are open, 7-10 minutes, checking after 5 minutes. Meanwhile, prepare the vegetables.
- Vegetables: Small-dice the onion. Remove and discard the seeds and white ribs from bell pepper, then small-dice. Trim away the top and bottom of the celery, then small-dice. Roughly mince the garlic. Set all the vegetables aside.
- After 5 minutes, check the clams; transfer the ones that have opened to a bowl. Continue steaming the remaining clams until they are all open, discarding the ones that are cracked or don't open; reserve the clam broth in the Dutch oven. Allow the clams and clam broth to cool.
- Stuffing: In a large sauté pan over medium heat, melt the butter. When foamy, add vegetables and sweat until soft, stirring occasionally, 6-8 minutes. Meanwhile, remove clams from their shells; set the shells aside. Optional: Cut the clams in half, then remove and discard any dark detritus in the bellies. Roughly chop the clams, then set aside.Separate the clam shells at their hinges; rinse and dry, then pick 12 of the nicest-looking half-shells and scrape off any muscle that remains attached. Set aside.
- When the vegetables are soft, add the chopped clams, chorizo, and red pepper flakes. Stir and cook until the chorizo fat begins to render, 1-2 minutes. Meanwhile, place Ritz crackers in a plastic zip-top bag. Crush into a coarse meal using a rolling pin, and set aside. (Note: If using unseasoned breadcrumbs, add a pinch of dried parsley, dried thyme, and dried oregano, and mix to combine.)
- Set a coffee filter into a small bowl. Strain about 1 cup of the reserved clam broth through the filter to remove sand and impurities. Set aside the strained broth.To the clam mixture, add ½ cup breadcrumbs, the crushed crackers, and ½ cup strained broth. Stir to combine, adding more breadcrumbs as necessary for a moist, stuffing-like consistency. Turn off heat and let cool, 10 minutes.
- Bake: Place the 12 clean, dried shells on a rimmed baking sheet lined with parchment paper. Heap each shell with plenty of clam stuffing, lightly packing it so nothing spills out. Top with freshly grated Parmigiano-Reggiano. Bake until Stuffies are heated through and begin to brown on top, 15-20 minutes.When Stuffies are lightly brown, turn on the broiler. Place the tray on the top rack, 6 inches from the heat source, and broil until brown and crusty on top, about 2 minutes. (Keep a close eye on the Stuffies so they don't burn!)
- Remove from oven and arrange shells on a serving platter. Serve immediately, with lemon wedges and hot sauce on the side.
BAKED CLAMS WITH GARLIC
This is such a simple recipe. Add chopped bits of crispy bacon on top if you want.
Provided by Alex Guarnaschelli
Time 1h
Yield 40 clams
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Cook the clams: Heat a large skillet over high heat. Rinse the clams one final time to make sure they are free of any grit. Add 1 tablespoon of the butter to the skillet, add the clams and vermouth and cook, shaking the skillet slightly, until the clams open. Remove and cool. Reserve any cooking liquid.
- Make the breadcrumb mix: Place the remaining 10 tablespoons butter in the bowl of a food processor, add the garlic, scallions and lemon zest and juice and pulse to blend. Transfer the mixture to a bowl and season with salt and pepper. Mix in the breadcrumbs.
- Prepare and bake the clams: Detach each clam from its shell and put the meat back in the shell. Mix the reserved cooking liquid from the clams (if any) with the cream. Pour a touch of the cream mixture on top of each clam and immediately mold some of the breadcrumb mixture into each of the shells so the clam body is covered. Arrange them in a single layer on a baking sheet. Bake until hot, 10 to 12 minutes. Remove from the oven and preheat the broiler.
- Broil the clams for 1 minute, watching them constantly so they don't burn. Remove them from the oven. Squirt with lemon juice. Top each clam with some parsley. Serve immediately.
BAKED CLAMS WITH BACON
Make and share this Baked Clams With Bacon recipe from Food.com.
Provided by Brookelynne26
Categories Pork
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375ºF.
- Heat a large skillet and add the clams. Add the white wine and cook the clams over high heat until they open. Remove the clams from the skillet as they open using a pair of kitchen tongs, and gather them in a large bowl. Allow clams to cool for a few minutes and then twist off the top shells, leaving the clam "meat" in the bottom shells. Refrigerate until ready to cook.
- Place the cut bacon in a skillet and cook until crispy. Drain on a paper towel and reserve the grease.
- Place the butter in the bowl of a food processor and add the scallions, garlic, lemon zest and half of the lemon juice. Pulse to blend. Transfer the mixture to a bowl and season with salt and pepper to taste. Add the reserved bacon grease and the breadcrumbs and stir to blend. Place the breadcrumb mixture on a baking sheet and cook in the oven until golden brown and bubbling, 3-5 minutes. Taste and adjust the seasoning, if needed.
- Remove the clams from the refrigerator and loosely mold some of the breadcrumb mixture into each shell so the clam body is somewhat covered. Arrange the clams in a single layer on a baking sheet and bake for 10 minutes. Broil for 1 minute, watching constantly so they don't burn. Remove from the oven and squirt with the remaining lemon juice. Top each clam with the bacon and parsley and serve immediately.
- *Note: For safety reasons, discard any clams that are open before you cook them and any that are closed after you cook them.
Nutrition Facts : Calories 187.5, Fat 12.1, SaturatedFat 6.5, Cholesterol 48.7, Sodium 501.3, Carbohydrate 4.8, Fiber 0.2, Sugar 0.3, Protein 11.8
CLAMS CASINO WITH BACON AND BELL PEPPER
A vinegary red bell pepper mixture cuts through the richness of the bacon for a bite that's salty, smoky, and sweet.
Provided by Dawn Perry
Categories Appetizer Clam Bacon Shallot Breadcrumbs Hors D'Oeuvre Roast Bell Pepper New Year's Eve Christmas Eve Christmas Entertaining Cocktail Party
Yield 6 servings
Number Of Ingredients 9
Steps:
- Arrange a rack in center of oven; preheat to 500°F. Cook bacon in a large skillet over medium heat, turning occasionally, until golden and crisp, 5-7 minutes. Transfer bacon to paper towels, reserving fat in skillet. Let cool, then break into 1/2" pieces.
- Purée shallots and bell pepper in a food processor until finely chopped. Add shallot mixture to bacon fat; season with 1/4 tsp. salt. Cook, stirring, until softened, about 5 minutes. Add vinegar and cook, stirring, until liquid is evaporated and mixture begins to look dry, about 3 minutes. Remove from heat.
- Toss panko with oil and parsley in a small bowl; season lightly with salt. Spread a layer of salt on a rimmed baking sheet and arrange clams over to keep steady. Top each clam with a level 1/2 tsp. shallot mixture (you may have extra), then top with bacon and breadcrumb mixture. Roast until breadcrumbs are lightly toasted and clams are just cooked through, 6-8 minutes.
LISA'S BEST BAKED CLAMS
This recipe for homemade breaded baked clams is simple but delicious. A great looking appetizer for parties.
Provided by McGee4782
Categories Appetizers and Snacks Seafood
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Bring a saucepan of water to a boil. Add clams, and boil until all of the clams are open, about 5 minutes. Drain, and remove the empty half of the shell from each one. Place the full halves onto a baking sheet.
- Preheat the oven to 350 degrees F (175 degrees C). Place the crackers, garlic powder, and parsley into a large resealable bag. Crush until fine, and mash to mix. Melt butter in a skillet over medium heat. Add the cracker crumb mixture, and cook until golden brown, stirring constantly. Spoon onto the clams in the shells.
- Bake for 10 to 15 minutes in the preheated oven, until browned and topping is crispy. Serve with lemon and hot pepper sauce.
Nutrition Facts : Calories 179.7 calories, Carbohydrate 7.6 g, Cholesterol 42.2 mg, Fat 16.1 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 9.9 g, Sodium 163.7 mg, Sugar 1.1 g
CLAMS CASINO
Baked, stuffed clams - the best you have ever eaten!
Provided by Tina
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Time 1h5m
Yield 4
Number Of Ingredients 13
Steps:
- In a small skillet, cook bacon until crisp over medium heat. Crumble, and set aside.
- Wash clams. Place on a baking sheet. Heat in a preheated 350 degree F (175 degree C) oven for 1 to 2 minutes, or until clams open. Discard any that do not open. Remove meat from shells. Chop, and set aside.
- Add 2 tablespoons oil and butter to a small skillet, and place pan over medium heat. Add onion, pepper, and garlic; saute until tender. Remove from heat, and cool.
- In a medium bowl, combine bread crumbs, bacon, oregano, cheese, sauteed vegetables, and chopped clams. Mix well. Fill clam shells with mixture, and place on baking sheet. Sprinkle with parsley and paprika. Drizzle with olive oil.
- Bake at 450 degrees F (230 degrees C) for 7 minutes. Serve.
Nutrition Facts : Calories 345.7 calories, Carbohydrate 23.6 g, Cholesterol 29.1 mg, Fat 22.7 g, Fiber 2 g, Protein 12 g, SaturatedFat 5.7 g, Sodium 482.6 mg, Sugar 3.2 g
FRESH BAKED CLAMS
I love clams! These sound good since you steam them first and them remove them from the shell, make a topping and put them back into the shell with the butter/garlic/crumb topping and broil. I love when the clam is left whole and not chopped (they stay juicy) but it is a personal preference and you could chop them, especially if you can't get fresh small clams.
Provided by Oolala
Categories European
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Put clams in a large kettle or clam pot with the water; cook over moderate heat, just until the shells open.
- Remove from the heat and when cool enough to handle, pluck the whole clams from the shells; save half the shells.
- Meanwhile, blend together the butter, garlic, parsley and bread crumbs.
- Set each clam back into a half shell and spread about a teaspoon of the mixture atop each clam in a shell.
- Arrange filled shells in a baking dish and broil 4" from the heat source until lightly browned, about 3-4 minutes.
- Serve with lemon wedges.
Nutrition Facts : Calories 449.2, Fat 25.9, SaturatedFat 15.2, Cholesterol 113.2, Sodium 1407.7, Carbohydrate 25, Fiber 1.9, Sugar 2.1, Protein 29.1
BAKED CLAMS
This recipe for baked clams tried to bridge the gap between the glory of a clam pulled from a clambake and the unfortunate, common mediocrity of ubiquitous baked stuffed clams. It contains some of the usual suspects - onion and celery - and some unusual ones, like clam juice and vermouth. Importantly, it doesn't require clam shucking, which is a dangerous occupation, best avoided unless you are very brave.
Provided by Tamar Adler
Time 1h
Yield 6 servings (or 2 if you love clams)
Number Of Ingredients 11
Steps:
- Wash the clams very well. Put them, the clam juice, water and vermouth in a big pot with a cover. Cook them over very high heat, bringing them to a boil, until they are just cooked, removing them one by one, or by the few, to a roasting pan or other flat tray, with tongs or a hand-held sieve, the instant they pop open.
- Once they've cooled, remove the clams from the shells. Divide top and bottom shells. Wash as many as you plan to serve, and leave them to dry. Add any liquid left with the clams to the liquid in the clam pot.
- Sauté the cup of garlic, leeks, celery and fennel in 3 tablespoons of butter, adding only the tiniest, barest bit of salt to help the vegetables release their liquid. Cook for 5 to 10 minutes, until leeks are tender and taste good. Through a fine strainer, add all the liquid in the clam pot. Bring to a boil, and cook down until only about 1 cup of liquid remains. Add the heavy cream. Taste for salt. Add the chopped leaves and chervil and the clams, either whole or roughly chopped.
- Divide the remaining 2 tablespoons of butter into 24 small squares. If it seems difficult, use more butter. No precision needed. Fill each half clamshell very full with the clam mixture - with either 1 clam per shell, if left whole, or a spoonful, if chopped. Top each half with a sprinkle of bread crumbs and a tiny square of butter.
- Put in a single layer, in 1 or 2 large roasting or baking pans, under the broiler at its highest setting, quite close to the broiler. Serve hot.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 9 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 5 grams, Sodium 474 milligrams, Sugar 1 gram, TransFat 0 grams
CALICO CLAMS CASINO
A few years ago, I came across this clams casino recipe in the back of my files when I was looking for a special appetizer. Everyone raved about it. Now it's often-requested dish. -Paula Sullivan, Barker, New York
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Drain clams, reserving 2 tablespoons juice. In a large bowl, combine the clams and remaining ingredients; stir in the reserved clam juice. Spoon into greased 6-oz. custard cups or clamshell dishes; place on baking sheets. , Bake at 350° for 10-15 minutes or until heated through and lightly browned.
Nutrition Facts : Calories 165 calories, Fat 12g fat (8g saturated fat), Cholesterol 41mg cholesterol, Sodium 383mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.
CHOPPED BAKED CLAMS
While working at a restaurant, I needed a better recipe for baked clams. This is the what I devised. They went over very well. This can also be used as a spread on crackers.
Provided by WAYNE14
Categories Appetizers and Snacks Seafood
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat olive oil in a saucepan over medium heat. Cook onion in heated oil for 2 to 3 minutes. Add garlic and cook for 1 to 2 minutes more, making sure not to brown the garlic. Stir in the clams, thyme, and oregano. Remove from heat and stir in the beaten egg. Once combined, mix in breadcrumbs and spoon mixture into 4 ramekins; arrange on a baking sheet. Drizzle butter over each ramekin.
- Bake in preheated oven for 15 minutes.
Nutrition Facts : Calories 234.6 calories, Carbohydrate 16 g, Cholesterol 87.1 mg, Fat 11.9 g, Fiber 1.4 g, Protein 15.6 g, SaturatedFat 4.7 g, Sodium 208.6 mg, Sugar 2.1 g
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