Stuffed Baked Clams
Many years ago I worked in a seafood restaurant and the owner was an old gentleman from Maine. He had cooked seafood his whole life. He taught me his basic recipe for stuffed clams.
1 dozen large clam or sea scallop shells, cleaned and scrubbed
2 dozen shucked clams (chopped) or 4 cans of clams (reserve juice from steamer or cans)
2 tablespoons Herbs De Provence 1 tablespoon oregano1 tablespoon salt1/4 tablespoon black pepper1/2 tablespoon lemon pepper
Plain breadcrumbs3 bay leaves1/4 pound of bacon2 cloves of fresh garlic1 large onion, diced
1 large green pepper, diced
1/2 stick of butter
3 celery stalks, dicedPaprika
You need to pulverize the bacon into a paste. I generally use a food processor or a blender until it looks almost like horseradish. Add butter and the bacon to a large sauce pan and start to fry it out on medium heat until bacon starts to brown a little.
Add onions, peppers and celery and cook until onions are clear. Add clams and a couple cups of the clam juice. Reserve some (or you can use water later).
Add the herbs, bay leaves, salt, lemon pepper and pepper. Bring to a boil. Immediately remove from heat. At this point, you are going to want to taste test the mixture to see if it is salty and peppery enough for your tastes. Keep in mind that – (More…)