Since there is a storm coming and I may end up with clams on my front lawn.....we live really close to the bay and are hoping we don't have to evacuate. That would stink. Here are some baked stuffed clams for ya. Last night you could hear the ocean roaring pretty awesome yet scary. It's nice to live near the beach until a situation like this arises. I am a bit nervous. Let's hope Irene stays at bay!
Ingredients4 Tablespoons Butter
2 Tablespoons Olive Oil
¼ cups Minced Vidiala Onion
2 cloves Minced Garlic
1 stalk Minced Celery
¼ cups White Wine Or Vegetable Stock
2 cans (6.5 Oz. Size) Minced Clams, Drained With Juice Reserved
1 teaspoon Fresh Chopped Oreagno
2 Tablespoons Fresh Chopped Italian (flat-leaf) Parsley
3 whole Lemons Quartered, Plus The Juice Of Half Of One
4 cups Fresh Bread Crumbs
½ teaspoons Each Of Salt And Pepper, Or To Taste
24 whole Cleaned Clam Shells
1 teaspoon Paprika, Divided
Preparation InstructionsPreheat oven to 400 degrees F (205 degrees C).
In a large frying pan, melt butter with olive oil over medium heat. Stir in onion, garlic and celery and cook until translucent. Deglaze the pan with the white wine or vegetable stock. Stir in clams, oregano, parsley, juice of 1/2 lemon, and bread crumbs. Reduce heat to low, and slowly pour in reserved clam juice until mixture is slightly sticky, but not wet. The bread crumbs will continue to absorb moisture, so be careful not to add too much clam juice. If the mixture is too wet, add more bread crumbs 1 tablespoon at a time. Season to taste with salt and pepper.
Fill each clean clam shell with the mixture, pressing tightly into the shell. Arrange on a baking sheet, and sprinkle lightly with paprika. (Stuffed shells may be covered and frozen at this point for later use.) Bake in the preheated oven for 20 minutes, or until golden brown and sizzling. If frozen, bake at 350 degrees F for 30 minutes, or until warmed through. Serve warm on a platter with lemon wedges.