Stuffed Clams Recipe
Deep ocean quahog shells stuffed with a mixture of finely minced clams and herbs in a bread base. Served with cocktail sauce.
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Ingredients
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Clam Filling
Cocktail Sauce
Method
Preparation of Clams
- 1
Cleaning the Clams
Rinse the quahog clams under cold water to remove any sand or debris. Scrub the shells with a brush if necessary.
- 2
Steaming the Clams
Place the cleaned clams in a large pot with a cup of water. Cover and steam for about 5-7 minutes until the clams open. Discard any clams that do not open.
- 3
Extracting the Meat
Once cool enough to handle, remove the clam meat from the shells and finely chop it. Reserve the shells for stuffing.
Making the Filling
- 4
Mixing Ingredients
In a large bowl, combine the chopped clam meat, bread crumbs, minced garlic, chopped parsley, melted butter, grated Parmesan cheese, lemon juice, salt, and black pepper. Mix well until fully combined.
Stuffing and Baking
- 5
Stuffing the Shells
Take each reserved clam shell and fill it generously with the clam filling mixture, packing it down slightly.
- 6
Baking the Stuffed Clams
Preheat your oven to 375°F (190°C). Place the stuffed clams on a baking sheet and bake for 15-20 minutes, or until the tops are golden brown.
Preparing the Cocktail Sauce
- 7
Mixing Sauce Ingredients
In a small bowl, combine ketchup, horseradish, lemon juice, and Worcestershire sauce. Mix until well blended.
Serving
- 8
Plating
Serve the baked stuffed clams hot with the cocktail sauce on the side for dipping.
