Typically when we're at an Italian restaurant and there's baked clams on the menu we order them. Baked clams are the perfect starter to a nice Italian meal.
Have you ever wanted to make them at home? They're very easy to make and personally I like them much better home made. They're a lovely appetizer for a special meal. I recently made a full tray of baked stuffed clams for Christmas Eve, and not one of them were left, they really go fast, in fact I could have made more but then no one would have eaten anything else! New Years Eve is almost here, so grab a bottle of wine and start your party off with a tray of delicious baked stuffed clams.
Preheat oven to 350 degrees F. Dividing evenly, press Herbed Breadcrumb Stuffing into clam shells, smoothing with the back of a spoon. Bake until tops are golden, 25 to 30 minutes. Nestle clams on seaweed, if desired, and serve immediately.
Enjoy the Ultimate Turkey Feast with deep-fried turkey breast, dark meat stuffing, creamed corn filled baked potato and cranberry relish; or turkey carnitas sandwich, Motely-que style with. This is a lovely side dish that goes well with poultry, pork or almost any thing. It is sometimes nice to have two different stuffings for different tastes If you are going to double this recipe do not double the sage or it will overpower just add a little bit more than the original recipe. The Choctaw Nation of Oklahoma is a thriving nation of nearly 200,000 people. We celebrate a vibrant heritage of resilience and spirit, and today, we have no greater purpose than empowering each and every Choctaw to live a life filled with possibility. The main difference between stuffed clams and the better-known clams casino is that stuffed clams are generally made with larger clams that are ground or chopped. Clams casino is normally made with smaller, bite-sized clams like littlenecks. Photo by Holly A.
Biggest poker winners 2016 results. So much flavor packed into one bite, the stuffed clams are tender and sweet, the breading crispy, cheesy, zesty, garlicky, I could go on and on, but let me show you how easy it is to make them.
First of all whenever you buy clams and they say they're cleaned just ignore that, you're going to find sand in there and they will be gritty if not soaked and drained a few times.
I had five pounds of fresh clams that I picked up at Costco. I let them soak in cold water for around twenty minutes in a strainer with a bowl underneath so I can see any sand that comes out when I drain them. It usually takes three times of soaking and draining.
Then give each one a gentle scrub and discard the broken shells with exposed clam, I had three, trust me you'll always have some to discard, so count for a few bad ones when buying them.
Next you'll want to poach or steam your impeccably cleaned clams in a liquid of water, white wine, some garlic cloves and a bay leaf, letting them simmer in a covered lid on the pot scooping them out as they open, one by one. If doing a large amount don't overcrowd them do half at a time or get another pot going.
Place the steamed opened clams into a bowl so they can cool down. The best thing about this method is that you don't have to do any shucking to the raw clams, this makes the whole process so easy! Once they cool down just wiggle off the top of the shell so you have an open half shell, how easy is that!
Some clams have that little rubbery black thing attached that you see above, it's part of the neck, just snip it off with a pair of scissors, it takes a second.
For five pounds of clams I ended up with forty five clams on the half shell. A few were broken and a few never opened up when they were steamed, those have to be discarded as well if that happens.
Place you half shells on a foil lined sheet pan drizzled with olive oil. At this point if you were making them for a crowd you could prep this all the day up to this point and then refrigerate and proceed with the stuffing the next day.
You can stuff the clams before your guests arrive so you're ready to place them into the oven when everyone is ready to enjoy, you want to eat them hot.
The stuffing recipe will be below, I recommend making your own breadcrumbs if possible, but if not buy some good quality ones that are plain because you'll be flavoring them up yourself.
Each clam gets about a heaping teaspoon of stuffing.
Then a quick drizzle of olive oil over top of each stuffed clam and into the oven they go to bake!
A light crispy bite with a ton of flavor that enhances the tender clam below!
Serve it with a little hot sauce and lemon slices on the side, I promise, you're going to love these!
Follow me on Instagram to see what else I'm cooking up during the week.
- 5 lbs. fresh, little neck clams could yield 4 dozen depending on size and discards, cleaned, scrubbed and sand removed as outlined in blogpost
- POACHING LIQUID
- water, 1 cup white wine, a few whole garlic cloves, a bay leaf and a small bunch of parsley, just enough to cover the clams.
- FILLING
- 2 cups homemade or good quality bread crumbs
- 4 tablespoons each of unsalted butter and olive oil
- zest of 1 lemon
- 3 or 4 garlic cloves grated on a microplane
- a handful of chopped parsley
- ½ cup of grated pecorino romano cheese
- salt and pepper to taste
- lemon for garnish
- hot sauce optional
- Clean clams according to step by step on blog post
- Steam clams as stated in step by step on post.
- Prepare the half shells as pictured in post for a visual.
- In a small saucepan, melt butter and olive oil together.
- Stir in grated garlic and simmer until it's infused but not golden or dark.
- In a bowl add the breadcrumbs, zest, cheese, parsley, salt and pepper, mix together then pour in the melted oil/butter with garlic mixture and stir together until it looks like wet sand, if too dry add more melted butter and olive oil.
- Fill each half shell with a heaping teaspoon of the stuffing mixture and place them onto a foil lined sheet pan.
- Drizzle the tops with olive oil and place into a pre-heated 450 degree oven for around 8 minutes.
- They should be medium golden brown when finished, also nice and crispy.
- Serve immediately with lemon slices and hot sauce on the side.
Casino Stuffing Recipe
The taste of classic oysters casino rolled up into a stuffing side dish!
This recipe is a My Happy Dish recipe contest winner from Michael Cunningham. Here's what Michael has to say about the dish:
'This dish makes me happy because it combines two of my favorite recipes along
with cherished holiday memories. My family has always had oyster stuffing for the holidays and I love oysters casino. Oyster stuffing + oysters casino = Happy Me, Happy Dish!'
Serves 8
Biggest poker winners 2016 results. So much flavor packed into one bite, the stuffed clams are tender and sweet, the breading crispy, cheesy, zesty, garlicky, I could go on and on, but let me show you how easy it is to make them.
First of all whenever you buy clams and they say they're cleaned just ignore that, you're going to find sand in there and they will be gritty if not soaked and drained a few times.
I had five pounds of fresh clams that I picked up at Costco. I let them soak in cold water for around twenty minutes in a strainer with a bowl underneath so I can see any sand that comes out when I drain them. It usually takes three times of soaking and draining.
Then give each one a gentle scrub and discard the broken shells with exposed clam, I had three, trust me you'll always have some to discard, so count for a few bad ones when buying them.
Next you'll want to poach or steam your impeccably cleaned clams in a liquid of water, white wine, some garlic cloves and a bay leaf, letting them simmer in a covered lid on the pot scooping them out as they open, one by one. If doing a large amount don't overcrowd them do half at a time or get another pot going.
Place the steamed opened clams into a bowl so they can cool down. The best thing about this method is that you don't have to do any shucking to the raw clams, this makes the whole process so easy! Once they cool down just wiggle off the top of the shell so you have an open half shell, how easy is that!
Some clams have that little rubbery black thing attached that you see above, it's part of the neck, just snip it off with a pair of scissors, it takes a second.
For five pounds of clams I ended up with forty five clams on the half shell. A few were broken and a few never opened up when they were steamed, those have to be discarded as well if that happens.
Place you half shells on a foil lined sheet pan drizzled with olive oil. At this point if you were making them for a crowd you could prep this all the day up to this point and then refrigerate and proceed with the stuffing the next day.
You can stuff the clams before your guests arrive so you're ready to place them into the oven when everyone is ready to enjoy, you want to eat them hot.
The stuffing recipe will be below, I recommend making your own breadcrumbs if possible, but if not buy some good quality ones that are plain because you'll be flavoring them up yourself.
Each clam gets about a heaping teaspoon of stuffing.
Then a quick drizzle of olive oil over top of each stuffed clam and into the oven they go to bake!
A light crispy bite with a ton of flavor that enhances the tender clam below!
Serve it with a little hot sauce and lemon slices on the side, I promise, you're going to love these!
Follow me on Instagram to see what else I'm cooking up during the week.
- 5 lbs. fresh, little neck clams could yield 4 dozen depending on size and discards, cleaned, scrubbed and sand removed as outlined in blogpost
- POACHING LIQUID
- water, 1 cup white wine, a few whole garlic cloves, a bay leaf and a small bunch of parsley, just enough to cover the clams.
- FILLING
- 2 cups homemade or good quality bread crumbs
- 4 tablespoons each of unsalted butter and olive oil
- zest of 1 lemon
- 3 or 4 garlic cloves grated on a microplane
- a handful of chopped parsley
- ½ cup of grated pecorino romano cheese
- salt and pepper to taste
- lemon for garnish
- hot sauce optional
- Clean clams according to step by step on blog post
- Steam clams as stated in step by step on post.
- Prepare the half shells as pictured in post for a visual.
- In a small saucepan, melt butter and olive oil together.
- Stir in grated garlic and simmer until it's infused but not golden or dark.
- In a bowl add the breadcrumbs, zest, cheese, parsley, salt and pepper, mix together then pour in the melted oil/butter with garlic mixture and stir together until it looks like wet sand, if too dry add more melted butter and olive oil.
- Fill each half shell with a heaping teaspoon of the stuffing mixture and place them onto a foil lined sheet pan.
- Drizzle the tops with olive oil and place into a pre-heated 450 degree oven for around 8 minutes.
- They should be medium golden brown when finished, also nice and crispy.
- Serve immediately with lemon slices and hot sauce on the side.
Casino Stuffing Recipe
The taste of classic oysters casino rolled up into a stuffing side dish!
This recipe is a My Happy Dish recipe contest winner from Michael Cunningham. Here's what Michael has to say about the dish:
'This dish makes me happy because it combines two of my favorite recipes along
with cherished holiday memories. My family has always had oyster stuffing for the holidays and I love oysters casino. Oyster stuffing + oysters casino = Happy Me, Happy Dish!'
Serves 8
You will need:
10 cups day-old French bread, cut into 3⁄4' cubes
6 strips bacon, cut crosswise into 1⁄4' strips
1 cup red bell pepper, diced
1 cup green bell pepper, diced 1⁄2 cup shallots, thinly sliced
1 tablespoon fresh thyme, finely chopped
2 large garlic cloves, minced
2⁄3 cup dry white wine
1⁄3 cup fresh lemon juice
1 tablespoon Worcestershire sauce
2 pints fresh oysters, liquor reserved (about 1 cup)
Kosher salt & fresh ground black pepper, to taste
1⁄3 cup heavy cream
1⁄4 cup+1⁄4 cup Parmigiano-Reggiano, finely grated Poker beginner strategy game.
1⁄4 cup flat leaf parsley, finely chopped
Casino Staffing
2 large eggs, beaten
2 cups chicken stock
2 tablespoons butter, diced
Clam Casino Stuffing
- Preheat oven to 350°F.
- Place the bread cubes in a large bowl. Set aside.
- Sauté bacon in heavy, large skillet over medium-low heat until crispy and golden-brown. This will take about 10 minutes.
- Transfer bacon to a plate lined with paper towel. Reserve bacon drippings in pan.
- Add peppers, shallots, and thyme to same skillet.
- Sauté until the shallots are tender and translucent. This will take about 8 minutes.
- Add garlic and sauté 1 minute until fragrant.
- Add the wine, lemon juice, Worcestershire sauce, and reserved oyster liquor, salt, and pepper.
- Simmer until reduced by half.
- Add heavy cream and remove from heat. Let cool.
- Add the mixture to the bowl with the bread cubes.
- Add 1⁄4 cup Parmigiano-Reggiano, parsley, eggs, and oysters. Toss well but gently.
- Slowly add chicken stock until evenly and thoroughly moistened but not soupy.
- Spoon dressing into a buttered casserole dish.
- Dot top with butter and bake until crisp and golden. This will take about 1 hour and 15 minutes.
- Remove from oven and top with bacon and remaining Parmigiano-Reggiano.
- Serve immediately.
TIP:
Casino Stuffing
Paul 'Sweet Paul' LoweClams Casino Stuffing
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