Title: Dave's Stuffed Clams
Categories: Appetizer Seafood
Yield: 6 Clams

3	md	Quahog clams
1		Sleeve of Ritz crackers
1	cn	(6.5 oz) claw crab meat
1	cn	(6.5 oz) chopped clams
1		Stick butter
3	cl	Garlic
1/2	ts	Parsley
		Salt and pepper to taste
		Paprika

Scrub the clams well and put them in loosely in a covered saucepan to steam. Make sure they're not crowded.

While clams are steaming, empty the sleeve of crackers into a food processor and pulse them until you have fine crumbs. Place the crumbs in a large bowl.

Remove clam meat from the shells, being sure to reserve the shells. Coarsely chop the clam meat and add to the bowl of crumbs. Add the well-drained crabmeat and chopped clams to the bowl along with the parsley, just the barest hint of salt, and a liberal grind or two of pepper. Toss well to combine and set aside.

Press garlic cloves into a small saute pan (a #3 cast iron pan is great for this!) Over medium-low heat, add the stick of butter and allow it to melt into the crushed garlic, simmering but not browning it. Cook gently until the garlic is soft and the butter is just starting to foam, pour all but two tablespoons of the butter mixture into the crumbs and mix well with a fork to combine.

Prepare the clamshells by pulling them apart from one another at the hinge and rinsing out any remaining grit. Stuff each clamshell half with a heaping mound of stuffing.

Arrange stuffed clams on a pie plate. Brush tops with reserved garlic butter and sprinkle liberally with paprika. Bake in a moderate (350 F) oven 20 to 25 minutes until the top is lightly toasted.

Serves 6 as an appetizer or 3 as a side dish. This recipe can easily and successfully doubled.

An original recipe by Dave Sacerdote.

previous

next