Stuffed Clams

Stuffed clams are popular in New England where the clam of choice is the quahog hard shell clam. If you use quahog, be sure to chop up the tougher parts finely.

You can make stuffed clams with canned clams and use small baking dishes in place of the shells, or save some shells when you do buy clams for this purpose. Scrub them good and dry them completely in the sun.

FMM: We made these with canned clams. For three cans of chopped clams, we used 3 - 4 cups of bread crumbs. They were quite good. Next time we will try reducing the clam broth to get a more concentrated broth for flavoring the breadcrumbs. The next time I made them with 2 cans of chopped clams and 2 cups of breadcrumbs. I filled 16 little neck clam shells. I did not add the butter to the top for baking as there was plenty of grease from the bacon.

Note: 1 6.5 can of choppped clams yields a little over 1/3 cup clams and quite a bit of juice. 2 cans gave me almost 3/4 cup. Do not throw the juice out. You can reduce it down and use it to flavor the Stuffed Clams, or freeze it to use in recipes calling for clam juice.

4 bacon slices, cut up into small pieces (try with just 2 slices)
1/4 onion, finely chopped
1/4 cup fresh parsley, chopped
1/2 cup fresh bread crumbs (1 - 1 1/2 cup, I like a lot of breadcrumbs)
12 quahog clams, shucked and juice reserved (about 1/2 cup clams)
Salt
Pepper
1 lemon
Pinch of red pepper flakes
1/2 stick butter
Smoked paprika
Lemon wedges, for serving
Hot pepper sauce, for serving

Shuck the clams and strain the juice into a small pot, or, if using canned clams, open the can and drain the juice from the clams into a small pot. Reduce the juice down to concentrate the flavors. You could also steam the clams in 1 inch of boiling water until they open (about 8 - 10 minutes). Save the liquid in the pan; you could boil this down to concentrate it.

Break up the fresh bread and chop in a food processor into small pieces.

Cook bacon until starting to crisp. Add the onion and fry until soft (the bacon will continue to crisp). Remove to a bowl for mixing the clam filling.

Chop up the clams and add to the bowl with the bacon and onion. Add the breadcrumbs and the parsley. Moisten breadcrumbs with reserved clam liquor; this adds more clam flavor and holds the mixture together. Season with squirt of lemon (I just sprinkle a little lemon juice over the mixture) and a pinch of red pepper flakes. Mix, taste and adjust seasonings adding salt and pepper if needed.

Fill clam shells with mixture, gently pressing to help it adhere, and place in a baking dish. [Top clams with dots of butter, more bread crumbs,] and a sprinkling of paprika. Bake in a 350° F. oven for 20 - 25 min. until browned and hot. Serve warm with lemon wedges and hot pepper sauce, if desired.

Makes 12 clam halves, enough for 2 - 4 people as an appetizer.