Baked Clams
This is a process, but so worth it! Everyone enjoys fresh, piping hot from the oven, homemade baked clams. This was a must have dish for our Christmas Eve dinners.  We enjoyed them straight from the oven, I don’t think they even had a chance to get plated and served properly!
Baked clams are not only reserved for the holidays, they are a great starter to any meal. Baked clams can also serve up as a main dish paired with corn on the cob, coleslaw, a baked potato or seasonal vegetables and a salad. Whichever way you decide to serve them, they will surely be a hit.
Ingredients
3 dozen little neck clams
For Steaming:
1 cup white wine
4 garlic cloves chopped
1 bay leaf
For The Stuffing:
2 cups breadcrumbs- plain
½ stick butter melted
½ cup extra virgin olive oil
4 cloves garlic chopped
¼ cup fresh parsley chopped
½ cup grated pecorino romano cheese
½ tsp salt
¼ tsp black pepper
For 1 small pan – double for 2 small pans
½ stick butter melted
½ cup white wine
Garnish:
Lemon wedges
Drizzle evoo
Directions
1. Clean the clams. Let them soak in a bowl of cold water for at least 30 minutes. Change the water 2 or 3 times, as it will become very sandy.
2. Rinse and scrub the shells lightly.
3. In a large pot, add the clams and cover with water.
4. Add the white wine, garlic, and bay leaf- mix.
5. Cover the pot and let the clams steam.
6. As the clam shells start to open, remove from pot and set aside till all are open.
7. Throw away broken shells and any clams that have not opened.
8. Open the clams fully and separate them. Throw away the top shell.
9. Prepare the stuffing and preheat oven 450F
10. Put all the stuffing ingredients into a bowl and mix well. The breadcrumbs, melted butter, evoo, garlic, salt pepper, grated cheese, and parsley. Taste and adjust seasonings if needed.
11. Prepare the baking ban. Should yield about 30 stuffed clams so you will need 1 large pan or 2 small pans.
12. Add the melted butter and white wine to the bottom of the baking pan. Make sure the pan has a lip to hold the juices.
13. Begin stuffing the clams. Place a large heaping tablespoon full of stuffing into each clam shell.
14. Place them into the baking pan with the liquid.
15. Drizzle with evoo.
16. Bake at 450F for about 8-10 minutes. They should be golden brown when done.
17. Remove from oven, arrange on a platter, drizzle evoo, garnish with lemons. Serve hot.
