Stuffed Cherrystone Clams |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This is my take on yet another classic, the stuffed clam. This version is light, and is bursting with delicious flavor. Ingredients:
3 cherrystone clams |
2 cups water |
2 shallots, minced fine |
2 baby bella mushrooms, minced |
2 1/2 tbs butter |
1 1/2 tbs flour |
1 tsp parsley |
1 tsp lemon zest |
1/2 tsp dill |
1/2 tsp salt |
1/2 tsp pepper |
1/4 tsp cayenne pepper |
3 tbs panko bread crums |
dash paprika (optional |
Directions:
1. Steam the clams in 2 cups of water until the just open, and remove from heat. Do not allow clams to cook entirely in this step
2. Reserve 1/2 cup broth for future use, discarding the rest
3. Melt butter, and add shallots and mushrooms
4. Cook until shallots are transparent, or about 5 minutes.
5. Add flour to make a roux
6. Add reserved broth
7. Chop clams, and add to mixture
8. Add 2 Tbs panko bread crumbs
9. Add all spices, except lemon zest and paprika, reserving a bit of parsley for garnish
10. Scrub 4 halves of the clams shells, and preheat oven to 400
11. Spoon stuffing into four shells, dividing equally
12. Top with remaining Panko crumbs and bake for 10 minutes, or until Panko begins to brown
13. Remove from oven and sprinkle paprika (optional) on top, with a bit of parsley and the lemon zest
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