Jasper White's Stuffies
Source of Recipe
Baltimore Sun
List of Ingredients
1 baguette (long French bread), about 4 cups, cut into 1/4 -inch dice
1/4 pound bacon or pancetta, finely diced
12 quahog (or large cherrystone) clams
1/3 cup olive oil
3 tablespoons chopped garlic
2 medium onions, finely chopped (2 cups)
1/2 teaspoon crushed red pepper
2 eggs
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh parsley
2/3 cup grated parmesan
salt, freshly ground pepper to taste
6 tablespoons unsalted butter
lemon wedges for serving
Recipe
Place the bread in a preheated 300-degree oven and toast until dry, about 15 minutes.
Cook bacon in a saute pan until it begins to crisp; drain on paper towels.
Scrub the clams well, then steam them with 2/3 cup water in a tightly covered pot until they open, about 6 minutes. Strain the broth and set aside. Chop the clam meat into 1/4 -inch to 1/2 -inch pieces and set aside. Clean the shells thoroughly by boiling in water.
Heat the olive oil in a saute pan, and add the garlic, onions and crushed red pepper; cook until the onions are translucent. Allow to cool. Combine 1 cup of clam broth with the 2 eggs in a large bowl and mix well. Add the onion mixture, the chopped clams, the bacon and the chopped herbs, and toss well. Add the parmesan and bread; fold everything together but do not over-mix. Season to taste with salt and pepper.
Preheat the oven to 400 degrees. Fill each shell with stuffing and put a thin slice of butter on each. Arrange on a sheet pan (rock salt helps keep clams level) and bake for 25 minutes or until golden-brown. Serve with lemon wedges.
From "Jasper White's Cooking From New England" (Biscuit Books Inc., 1998)
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