Baked Stuffed Clams


Serves: 4
Total Calories: 222

Ingredients

4 dozens small hard-shell clams
1/2 cup water
1/2 cup plain dry bread crumbs, preferably homemade
1/4 cup freshly grated Parmigiano-Reggiano or Pecorino Romano
1/4 cup chopped fresh flat-leaf parsley
1 clove garlic, finely chopped
salt and freshly ground black pepper
1/3 cup (about) extra-virgin olive oil
1 lemon, cut into wedges

Directions:

1 Soak the clams in cold water 30 minutes. Scrub with a brush under cold running water. Discard any with cracked shells or that do not close tightly when touched.

2 Place the clams in a large pot with the water. Cover and bring to a simmer. After about 5 minutes, remove the clams as they open and place them in a bowl. Discard clams that don't open.

3 Pour the clam juices into a bowl. Remove the clams from their shells and rinse each one in the liquid to remove any sand. Separate the shell halves. Place half the shells on a large baking sheet. Place a clam in each shell. Strain the clam juice through a paper coffee filter or dampened cheesecloth into a bowl. Spoon a little of the juice on each clam.

4 Preheat the broiler. In a medium bowl, combine the bread crumbs, cheese, parsley, garlic, and salt and pepper to taste. Add enough oil to moisten the crumbs. Spoon a small amount of the crumbs loosely on top of each clam. Do not pack the crumbs down.

5 Broil 4 minutes or until the crumbs are lightly browned. Serve hot with lemon wedges.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 222
Calories from Fat: 168

This Baked Stuffed Clams recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.


More Recipes from the Cook'n in Italy Cookbook:
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Baked Fish with Olives and Potatoes
Baked Sardines with Rosemary
Baked Stuffed Clams
Baked Stuffed Lobster
Batter-Fried Shrimp and Calamari
Bluefish with Lemon and Mint
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Brother Devil Lobster
Calamari Stuffed with Olives and Capers
Calamari with Artichokes and White Wine
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Clams and Mussels Posillipo
Conch Salad
Conch in Hot Sauce
Crusty Broiled Tuna Steaks
Fillets with Tomato and Balsamic Vinegar
Fish Steaks in Green Sauce
Fish in "Crazy Water"
Fish in a Salt Crust
Fried Calamari
Fried Salt Cod
Fried Shrimp
Grilled Sardines
Grilled Scallops and Shrimp
Grilled Shrimp Skewers
Grilled Stuffed Calamari
Grilled Tuna and Peppers, Molise Style
Grilled Tuna with Lemon and Oregano
Halibut Baked in Paper
Marinated Tuna, Sicilian Style
Mauro’s Grilled Octopus with Fennel and Orange
Mixed Fish Fry
Molise-Style Fish Stew
Mussels with Black Pepper
Mussels with Garlic and White Wine
Pan-Fried Sea Bass with Garlicky Greens
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Roasted Turbot with Vegetables
Salmon Carpaccio
Salmon Steaks with Juniper Berries and Red Onions
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