Sunday, December 17, 2017

Stuffed Clams aka. Cherrystone Stuffies

Stuffed Clams  aka.  Cherrystone Stuffies
Prep time: 20
Bake Time: 10-15
Servings: 12

  • 12 clams, scrubbed ( I used cherrystones)
  • 1 tbsp olive oil
  • 2 tbsp butter
  • ½ small red bell pepper, diced
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • 1 tbsp fresh thyme
  • 1 tbsp (cento hot hoagie spread)
  • ½ cup dry vermouth or white wine
  • 2 tbsp fresh chopped parsley
  • 4 slices fresh bread finely diced (I used Schar gluten free artisan white)
  • 1 lemon zest
  • About 2 tbsp butter (to dot the tops of the clams before baking)

Video Tutorial: 

  1. In a pan with a large surface area, add the butter and olive oil then saute the bell pepper, shallots, garlic and thyme until just softened but not browned.
  2. Remove the sautéed veggies and stir in the diced pickled hot cherry peppers and set aside.
  3. Add the clams to the pan with the wine or vermouth, cover and cook the clams until they open then allow them to cool reserving the liquid.
  4. When the clams are cooled remove them from their shells, dice and add them to the veggie mixture.
  5. Toss in the chopped or grated bread along with the parsley and lemon zest and toss it all together.
  6. Now spoon over the clam liquid ¼ cup at a time until the stuffing is sufficiently moistened. (I used about ¾ cup)
  7. Stir the stuffing mixture and evenly divide it between the 12 clam shell halves that you’ve placed onto a foil lined baking sheet.
  8. Place a dot of butter (about ½ tsp) onto each stuffed clam and bake in a preheated (400 ºF or 205 ºC) oven for 10-15 minutes or until the tops are crispy and brown.
  9. Garnish with fresh parsley or thyme and serve.

Notes:  These can be made in advance and frozen but you’ll need to heat them for 20-25 minutes from the frozen state.

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