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Baked Stuffed Clams |
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Serves: 4 Print this Recipe(Vongole Arraganati) Category: Clams and Mussels Tasty little clams dusted with crunchy seasoned bread crumbs are a favorite all over southern Italy. I like to make these with small to medium clams. If only larger clams are available, chop up the clam meat before topping them with the crumb mixture. These can be served as an antipasto, but I often make a whole meal of them. 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 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. Baked Stuffed Clams comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now! Sea Bass with Mushrooms Turbot Fillets with Olive Paste and Tomatoes Broiled Cod Fish in "Crazy Water" Bluefish with Lemon and Mint Fillets with Tomato and Balsamic Vinegar Stuffed Sole Sole Rolls with Basil and Almonds Marinated Tuna, Sicilian Style Skewered Tuna with Orange Grilled Tuna and Peppers, Molise Style Grilled Tuna with Lemon and Oregano Crusty Broiled Tuna Steaks Seared Tuna with Arugula Pesto Tuna and Cannellini Bean Stew Sicilian Swordfish with Onions Swordfish with Artichokes and Onions Swordfish, Messina Style Swordfish Rolls Roasted Turbot with Vegetables Pan-Fried Sea Bass with Garlicky Greens Scrod with Spicy Tomato Sauce Salmon Carpaccio Salmon Steaks with Juniper Berries and Red Onions Salmon with Spring Vegetables Fish Steaks in Green Sauce Halibut Baked in Paper Baked Fish with Olives and Potatoes Citrus Red Snapper Fish in a Salt Crust Roasted Fish in White Wine and Lemon Trout with Prosciutto and Sage Baked Sardines with Rosemary Sardines, Venetian Style Stuffed Sardines, Sicilian Style Grilled Sardines Salted and Dried Fish Fried Salt Cod Salt Cod, Pizza Style Salt Cod with Potatoes Shrimp and Beans Shrimp in Garlic Sauce Shrimp with Tomatoes, Capers, and Lemon Shrimp in Anchovy Sauce Fried Shrimp Batter-Fried Shrimp and Calamari Grilled Shrimp Skewers Brother Devil Lobster Baked Stuffed Lobster Scallops with Garlic and Parsley Grilled Scallops and Shrimp Clams and Mussels Posillipo Baked Stuffed Clams Mussels with Black Pepper Mussels with Garlic and White Wine Sardinian Mussels with Saffron Fried Calamari Venetian-Style Calamari Calamari with Artichokes and White Wine Grilled Stuffed Calamari Calamari Stuffed with Olives and Capers Stuffed Calamari, Roman Style Mauro’s Grilled Octopus with Fennel and Orange Tomato-Braised Octopus Conch Salad Conch in Hot Sauce Seafood Couscous Mixed Fish Fry Molise-Style Fish Stew * Fish and Shellfish |
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