Stuffed Clams

Name: Stuffed Clams
Cook time: 40 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 24 cherrystone clams, scrubbed; 1/2 cup water; 1/2 cup unsalted butter, softened; 3 tablespoons finely chopped shallots; 1 teaspoon minced garlic; 1/4 cup finely chopped flat-leaf parsley; 1 1/2 teaspoons dried basil; 1 cup fresh bread, crumbs; 1/2 cup grated parmesan cheese; 2 tablespoons dry white wine; 1/4 cup thinly sliced prosciutto, finely chopped; 1/8 teaspoon crushed red pepper flakes; salt and pepper; 2 tablespoons olive oil

Submitted by Brookelynne26

"From The Essential New York Times Cookbook"

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Ready In:: 40mins
Ingredients:: 14
Serves:: 6

ingredients

24 cherrystone clams, scrubbed
¹⁄₂ cup water
¹⁄₂ cup unsalted butter, softened
3 tablespoons finely chopped shallots
1 teaspoon minced garlic
¹⁄₄ cup finely chopped flat-leaf parsley
1 ¹⁄₂ teaspoons dried basil
1 cup fresh bread, crumbs
¹⁄₂ cup grated parmesan cheese
2 tablespoons dry white wine
¹⁄₄ cup thinly sliced prosciutto, finely chopped
¹⁄₈ teaspoon crushed red pepper flakes
salt and pepper
2 tablespoons olive oil

directions

Heat oven to 425 degrees. Place clams in a large pot with water. Cover and cook over high heat until clams open, about 10 minutes. Remove from shells, there should be about 1 cup of clams. Reserve 24 shells for stuffing (you may not need all 24).
Process clams briefly in a food processor. Do not overprocess or the clams will become liquid. You could also finely chop the clams by hand.
Combine clams, butter, shallots, garlic, parsley, basil, bread crumbs, 6 tablespoons cheese, wine, prosciutto, pepper flakes, and salt and pepper to taste in a bowl. Stuff shells with mixture and smooth top. Sprinkle remaining parmesan over top of clams and arrange them in a shallow baking dish. Sprinkle with olive oil.
Place in oven and bake for 15 minutes. Run clams under broiler briefly for a final glaze.

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RECIPE SUBMITTED BY

Brookelynne26

I'm a stay at home mom to a super spunky little girl. She's only 18 months and already full of personality. I love recipezaar and am just getting into the contests and events. It's really helping me break out of my cooking rut. I really appreciate anyone who takes the time to review or post a photo of any of my recipes, good or bad. After all we all have different tastes and suggestions for improvement are always welcome.

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