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Clams: Baked Stuffed Clams

Source of Recipe


Adapted from "The Foods and Wines of Spain"






List of Ingredients



• 2 lbs. small clams, scrubbed
  
• 1-1/2 Tbsp olive oil
  
• 1/4 cup minced onion
  
• 2 medium cloves garlic, peeled and minced
  
• 1 cup bread crumbs
  
• 3/4 cup minced smoked ham
  
• 2 tsp dry sherry
  
• 1/4 tsp salt
  
• Freshly ground black pepper to taste
  
• 1/4 tsp paprika
  
• 1 tsp lemon juice
  
• 2 Tbsp minced parsley
  
• 2 tsp butter
  






Instructions



1. Place the clams in a preheated 450-degree (F) oven for 5 to 7 minutes, until the shells open. (Discard any clams that do not open.) Cool slightly. Remove the clams from the shells; reserve the shells. Chop the clam meat finely.
   
   
2. Heat the olive oil in a skillet over medium heat. Add the onion and garlic; saute 5 minutes. Stir in the bread crumbs, ham, sherry, salt, pepper and paprika. Stir 1 minute. Remove from the heat and stir in the lemon juice and parsley. Cool slightly.
   
   
3. Stir the clam meat into the bread crumb mixture. Using a 1/2-teaspoon measure, fill 50 of the clam shells with the mixture. Place in a baking pan (a jelly-roll pan works well). Place a tiny sliver of butter on each clam, cover and refrigerate up to 8 hours.
   
   
4. When ready to serve, bake the clams in a preheated 350-degree (F) oven 10 minutes. Serve warm.
   
   Makes 10 (5-piece) servings.