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Prep time
15 minutes
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Cook time
15 minutes
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Makes
8 stuffed clams
Author Notes
Not that this is a crab cake, but isn’t it so annoying when you get crab cakes that are majority filler and a little bit shredded crab you have to hunt down? I want that jumbo lump meat! That’s the idea behind this recipe.
When it comes to clams, it can’t be denied stuffing is great, but when I’m going through the small but significant enough trouble of scrubbing my own clams I want to taste the clam more than the breading filler. That’s why this stuffed clams recipe is heavy on the shellfish and lighter on the breading. —Meredith Schwartz
Ingredients
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6
Cherrystone clams, scrubbed clean
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24
Little neck clams, scrubbed clean
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1 cup
Seasoned bread crumbs
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2 cups
White wine
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3
Spring onions, chopped
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6 sprigs
Fresh tarragon, 3 chopped leaves + 3 whole sprigs
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1
Lemon
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1/2 cup
Grated parmesan
Directions
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Preheat the oven to a high broil. In a big pot, bring wine and 1/2 cup water with whole sprigs of tarragon and the white ends of the spring onions to a boil. Add the cherrystones, wait 30 seconds and add the little necks. Reduce heat to a simmer and cover, when the clams pop open remove them from the pot (~6 mins).
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Remove the clams from the shells. Chop up the big cherry stones, keep the little necks whole. In a sauté pan over med/low heat, melt butter, add chopped spring onion and cook for a few minutes until softened. Add chopped tarragon, breadcrumbs, juice of half a lemon and a few tablespoons of the white wine + clam broth. You're looking for a moist consistency but not watery.
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Split the cherry stone shells in half, wipe 8 of them clean (discard remaining shells). Stuff each shell with the mixture and top with parmesan. Put them on a baking tray and broil in the oven until golden brown, 5-8 mins.
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