An attorney writes about stuff she'd rather be doing: cooking, eating, wining, dining and traveling.

Sunday, December 28, 2008

Stuffed Clams Casino

I made these for "dinner" the day after Christmas for Mr. Foodie and myself. After the past few weeks of dinners out, cocktail parties, work dinners, and the topper of Christmas Eve and Christmas day meals, we really just wanted a bottle of wine, some nibbles and a movie.

I very highly recommend having the prosciutto freshly sliced at an Italian deli or Whole Foods. I had a bit of sticker shock at Whole Foods ($29.99 a pound, EEK!) but you only need three thin slices, so it's not so bad and totally worth it.

Stuffed Clams - makes a plate of 24, perfect for a party app or "dinner"

Steaming the clams:
12 littleneck clams, scrubbed
1/4 onion, minced
1 clove garlic, minced
1 c. white wine
Juice from 1/2 lemon
Salt and pepper

Heat about a tablespoon of olive oil in a large skillet over medium heat.
When hot, add the onion and garlic and cook about 2 minutes.
Add the clams and continue to cook for about 3 minutes.
Add the wine, lemon juice and a bit of salt and pepper. Cover and steam for about 5 minutes or until the clams open.

Set the clams aside to cool a bit. When cool, remove the clam meat and set aside.

Make the filling:
3 slices good quality prosciutto, chopped
1/4 onion, finely chopped
1 c. celery, finely chopped
1 clove garlic, minced
Crushed red pepper flakes to taste (I used about 1 tsp.)
1 c. panko bread crumbs
1 small can clams, chopped
Juice of 1/2 lemon
1 tsp. lemon zest
1 bottle clam juice
1/2 c. parmesan cheese

Heat a little bit of olive oil in a skillet.
Add the proscuitto, onion, celery and garlic. Cook until vegetables are soft.
Mix in panko, canned clams and the fresh clam meat. Mix well.
Add the lemon juice, lemon zest and red pepper.
Add just enough clam juice to moisten the mixture (you won't need the whole bottle). I used maybe 1/2 cup.
Stir in most of the parmesan cheese, reserving a bit to sprinkle over the tops.

Fill the clams:
Gently break the clam shells apart at the hinges and rinse well to get rid of any sand.
Fill each shell with a spoonful of the filling.
Sprinkle with remaining parmesan.
Bake at 350 for about 10 minutes.

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