So I have been dying to share this recipe with you.
Living on Long Island we have an abundance of fresh seafood during the summer season.
In our house we can't wait to get our hands on it. We fish, we crab, and sometimes we even clam. The kids favorite is crabbing. There is nothing better than ocean to table food.
For fathers day my dad wanted baked clams. I said OK we will have baked clams!
Man food? Maybe?But I love baked clams so I guess I let them think that for the day.
We did have to buy them from our local seafood market but they were fresh right out of our bay. Now you can just make baked clams or you can make these baked clams. I would vote for these. Not to spicy chorizo is the star of this dish along with the fresh chopped clams,
red pepper, celery, onion, and garlic all blended with panko bread crumbs. There is a few other key ingredients as well. I steam them with all this stuff...because it adds a ton of extra flavor. You could even steam muscles with the same process.
- To prep and prepare the clams:
- 15 quahogs or chowder clams, scrubbed or 2 cans (6.5 Oz. Size) Minced Clams, Drained With Juice Reserved
- 1/2 cup white wine
- 1/2 cup water
- 1 celery stalk cut in half
- 1 carrot cut in half
- 1/2 head garlic
- 1/2 vidialia onion
- 1 large lemon cut in half
- For the stuffing:
- 2 chorizo sausage links casings removed
- 4 tablespoons butter
- 2 tablespoons olive oil
- ¼ cups minced vidiala onion
- 2 cloves minced garlic
- 1 stalk minced celery
- 1/2 red bell pepper, seeded and minced
- juice of one lemon
- ¼ cups white wine or vegetable stock
- 1/4 cup reserved clam juice
- 4 cups panko bread crumbs
- 1 teaspoon paprika, divided
- salt and pepper
- 1 teaspoon fresh chopped oreagno
- 2 tablespoons fresh chopped italian (flat-leaf) parsley
- Lemon wedges for serving
- Discard any clams that are cracked, chipped, or open. Soak in a bowl of water for 20 minutes to clean. Once clams have soaked, scrub one by one with a brush to remove any additional sand or barnacles.
- In a large pot, bring the water and wine to a boil. Add the clams, celery, carrot, garlic, onion, and lemon. Cover and steam over high heat until they open, about 5 minutes. Transfer the clams to a bowl to cool. Through a mesh strainer pour the broth (clam juice) into a large glass measuring cup, stopping when you reach the grit at the bottom. Set aside. Pull off the top shell and remove the clams from the bottom shells. Place the shells on a baking sheet. In a food processor, coarsely chop the clams.
- In a large nonstick skillet, cook the chorizo over moderate heat, breaking up the clumps; stir until nicely browned, about 5 minutes. Scrape the chorizo into a large bowl.
- In the same skillet add the olive oil and melt the butter over medium heat. Add the onion, garlic, celery and bell pepper and saute until onion is clear.
- Add the lemon juice, wine or stock, reserved clam juice, and stir well scraping any bits off the bottom. Remove from heat and add clams and chorizo mix well. Now add the panko, paprika, salt, pepper, oregano and parsley. Stir together gently. If the mixture is to dry add more clam juice if it's to wet add more panko,
- Stuff each clam to the brim, sprinkle with remaining paprika and bake in a preheated oven at 350 degrees for 20 minutes.
- If desired squeeze with lemon juice before eating.