Posts Tagged clams

Baked Stuffed Clams

NorwayDeepClamShells-Legendary ShellsHere’s a mighty tasty recipe. This is one of those appetizers that people don’t think of making very often, mostly because they cringe when they think of having to shuck clams to make it. Actually, you don’t have to do any of that. In most supermarkets, you can purchase chopped clams in their broth. These are usually somewhere in front of the fish section in cold case. Or you can visit a seafood store and purchase them. Or, you can simply buy the snows chopped clams in the can. They work perfectly fine for this recipe. (Or, if you like the labor, you can buy clams and shuck them yourself.)

You can also go online and purchase clam shells for this recipe. These are durable, oven-resistant, dishwasher-safe, reusable clam shells that are made specifically for this purpose. Here’s a link to a good online source called Legendary Shells.

It says that the Pancetta or bacon is optional, but I wouldn’t leave it out. It adds great depth of flavor, particularly since the recipe calls for sage. People often ask me what the difference is between Pancetta and regular bacon. Pancetta is often called Italian bacon, and is essentially bacon without the smoky flavor, so it just depends upon which you prefer.


2.5 cups chopped clam meat (retain the clam juice)

Retained clam juice (if you are working with whole, fresh clams, purchase a bottle of Snow’s Clam Juice)

6 clam shells (for cooking; see note above)

2 tbsp olive oil

1 cup chopped onion

1/2 cup chopped red pepper

2 garlic cloves, minced

2 cups Italian style bread crumbs

1 tbsp dried broken-leaf sage

Kosher salt (to taste)

Fresh-ground black pepper (to taste)

Crushed red pepper flakes (to taste)

1 egg

3 tbsp cold butter

1/2 cup chopped Pancetta or bacon, chopped and cooked until crispy (optional, but not really)


Preheat your oven to 400 degrees.

If you’re working with whole clams, you can chop them by hand or use a food processor.

Heat the olive oil over medium heat. Add the onions, peppers and garlic and cook for about 8 minutes. Stir frequently so that the garlic does not burn.

Remove from heat and transfer everything to a bowl. Allow it to cool a bit. Then, add your bread crumbs, sage, salt and pepper (sparingly), red pepper flakes, and clams.

Whisk the egg with the retained clam juice. Add it to the dry ingredients and mix gently. If you are adding the Pancetta or bacon (and I strongly suggest you do), now is the time to add that to the mixture. If the mixture appears dry (and it probably will not with the addition of the meat), here’s where that bottle of Snow’s clam juice comes in handy.

Fill the shells with the clam mixture, and place a chunk of butter on the top of each one.

Bake for 20-30 minutes or until golden brown on top.

My friend Bill says to serve this with lemon wedges and cold beer. Wine works too, if you’re not a beer drinker (like me).




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Fisherman’s Wharf Cioppino

cioppinoI’m naming this Fisherman’s Wharf Cioppino because the first time I ever had this dish I was on vacation in one of my all-time favorite cities: San Francisco. This seafood feast is one of the eight wonders of the food world. It’s origins lie in — as you may guess — Italy. For a “stew” of this complexity, it’s remarkably uncomplicated to make.

Like its cousin, Mediterranean Fish Stew, you can serve it with crusty bread. However, I also highly recommend serving it over pasta, preferably homemade pasta.

You’re going to need a very large kettle or pot for this. I use the pot I cook lobsters in.


5 tbsp olive oil

1 large Vidalia onion, chopped

1 large green bell pepper, seeded and chopped

2 large shallots, chopped

8 cloves garlic, minced

2 cups chicken broth

2 cups fish stock

1 cup all-natural clam juice (Snows is what I use)

1 28-oz can diced tomatoes with juice

1.5 cups dry white wine (Pinot Grigio, Sauvignon Blanc, Chardonnay)

1/4 cup tomato paste

1 tbsp dried basil

1 tsp dried whole oregano

1 tsp dried thyme

1 tbsp red pepper flakes

1 tsp fennel seed

1.5 tsp salt

1 tsp coarse-ground black pepper

1/2 cup chopped fresh parsley

2 bay leaves

1.5 lbs catfish, salmon, halibut or cod, cut in pieces

1.5 lbs large shrimp, peeled and deveined

1.5 lbs sea scallops, cut in half

1 lb mussels, cleaned and debearded

1 lb littleneck clams, cleaned and scrubbed

1 lb lump crabmeat

1/2 lb calamari, bodies only cut in 1-in rings


Heat the oil in a lobster pot or large kettle over medium heat. Add the onions, shallots, pepper and garlic. Cook until the onions are translucent, about 10 minutes. Add tomato paste, basil, oregano, thyme, salt, red pepper flakes, and coarse-ground black pepper. Cook for another several minutes.

Add the tomatoes (and their juices), clam juice, chicken stock, fish stock, white wine, fennel seeds and bay leaves. Cover the pot and bring to a simmer. Reduce the heat to medium-low. Simmer for about 30 minutes until the flavors blend together.

Remove the cover and add the littleneck clams and mussels.  Cook, covered, for 5-10 minutes or until the shells open. Remove the shellfish with a slotted spoon and reserve. Be sure to throw away any clams or mussels that have not opened.

Next, add the scallops, shrimp, fish, crab meat and calamari rings. Cover and simmer for 5-7 minutes until everything is just cooked through. Remove and discard the bay leaves. Return the shellfish to the pot and stir in the parsley. Simmer for another 3-4 minutes.

Ladle into bowls and serve immediately with crusty bread. Or serve over pasta with Parmesan cheese on the side.



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