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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From The Essential New York Times Cookbook Ingredients:
24 cherrystone clams, scrubbed |
1/2 cup water |
1/2 cup unsalted butter, softened |
3 tablespoons finely chopped shallots |
1 teaspoon minced garlic |
1/4 cup finely chopped flat-leaf parsley |
1 1/2 teaspoons dried basil |
1 cup fresh bread, crumbs |
1/2 cup grated parmesan cheese |
2 tablespoons dry white wine |
1/4 cup thinly sliced prosciutto, finely chopped |
1/8 teaspoon crushed red pepper flakes |
salt and pepper |
2 tablespoons olive oil |
Directions:
1. Heat oven to 425 degrees. Place clams in a large pot with water. Cover and cook over high heat until clams open, about 10 minutes. Remove from shells, there should be about 1 cup of clams. Reserve 24 shells for stuffing (you may not need all 24).
2. Process clams briefly in a food processor. Do not overprocess or the clams will become liquid. You could also finely chop the clams by hand.
3. Combine clams, butter, shallots, garlic, parsley, basil, bread crumbs, 6 tablespoons cheese, wine, prosciutto, pepper flakes, and salt and pepper to taste in a bowl. Stuff shells with mixture and smooth top. Sprinkle remaining parmesan over top of clams and arrange them in a shallow baking dish. Sprinkle with olive oil.
4. Place in oven and bake for 15 minutes. Run clams under broiler briefly for a final glaze.
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