Thursday, May 28, 2015

Stuffed Clams

This is one of my favorites, and it is so easy to make. After years of buying clams that were already stuffed, the ones that were mostly bread I decided to try my own. The ingredients are pretty simple and most are found in your home.

3 large Quahog clams, washed and free of sand...1/4 onion minced...1 clove garlic minced...2 small Italian sausage links, casing removed...2 tablespoons of chopped fresh parsley...1/4 cup of diced celery... 5 shelled and chopped pistachio nuts...about 3/4 sleeve of Ritz crackers crushed...a sprinkle of dried oregano...some red pepper flakes to your liking, I like a lot...and olive oil, enough to fry the sausage.


Place clams in pot with water, cover and steam until clams open. When opened remove clams and set aside to cool,SAVE LIQUID. In a fry pan fry the sausage until nicely browned, let cool. Prepare all the other ingredients and place in mixing bowl. Take the cooled clams and chop them semi-fine and place them in bowl. Chop cooked sausage about the same size as clams and add to bowl. Take reserved clam broth and add to mixture a little at a time so as not to overly wet the crackers, you want the stuffing to be moist but not overly soaked.


Fill clam shells, and place them in refrigerator and let them cool for an hour or so to allow them to set. Preheat oven to 350, place clams on baking sheet and bake for 15 to 20 minutes or so. Before baking you can garnish with paprika. You can also drizzle the clams with EV olive oil.


Finished dish. As a rule one clam, which makes two stuffed clams is a nice serving portion.



11 comments:

  1. You did it again Alan... You made me hungry and opened up a new recipe to try! Looks awesome!
    Will

    ReplyDelete
    Replies
    1. Hibernation,
      Thanks.
      Will they are awesome. Try them.

      Delete
  2. Replies
    1. TexWisGirl,
      Thanks.
      Theresa there are times when something looks better than it tastes. But this is not the case.

      Delete
  3. Love stuffies! If you haven't done so previously, try substituting chourico for the italian sausage. Now I'm hungry.

    ReplyDelete
    Replies
    1. Mike Comperchio,
      Thanks.
      Mike I have never tried it with chourico..I must try it.

      Delete
  4. Alan
    This dish is just another reason you should open your own restaurant. If I lived close I would be one of your first costumers. I love anything sea food. Thanks for sharing

    ReplyDelete
    Replies
    1. Bill Trussell,
      Thanks.
      Bill how about a fly shop restaurant combo? Some others have suggested that.

      Delete
  5. I am all over this. Thanks for the recipe! Sounds awesome.

    ReplyDelete
    Replies
    1. Kierran Broatch,
      Thanks.
      What's really nice about these is the fact they have more clam then bread.
      I'll be waiting for a post of your stuffed clams.

      Delete
  6. Wow! That is impressive! I might even eat it that way... Just never really liked clams. But, this presentation might change my mind!

    ReplyDelete