Stuffed Quahogs

This recipe is still a work in progress. It’s pretty good, but it needs a couple more tweaks to make it perfect.

Ingredients:

• 6lbs littleneck clams or 4lbs quahog clams (or 4 6.5oz cans of chopped clams)

• 1/4c minced shallot or red onion (shallot is better, red onion will do)

• 3/4c butter

• 1c bread crumbs (maybe could use a little less?)

• 2 stalks celery, diced

• 2 cloves garlic, minced

• 2t dried parsley or 2T chopped fresh parsley

• 1/3c clam juice (or broth from steaming)

• 1-2T fresh lemon juice

• 1/2t fine sea salt

• 1/4t fresh ground pepper

• Optional: 1/4c parmesan cheese, paprika

Scrub the clams clean and rinse them well.

Steam the clams until all shells are opened, discarding any that have not opened.

Once cool enough to handle, remove the clams from the shells and chop. Reserve the shells.

Melt the butter in a saute pan and add the garlic, shallot/onion and celery. Cook until tender. Add the clam and lemon juice and parsley.

Combine the bread crumbs and salt and pepper, and add to the butter mixture. Stirring until fully combined and all the bread crumbs are moistened.

Stir in the clams.

Scoop the stuffing into the clam shells, so the are full and rounded. Arrange them on a rimmed baking sheet. OPTIONAL, top them with parmesan cheese or paprika (not both).

Bake at 350 degrees for 20-25 minutes.