These clams are steamed in white wine and aromatics before being folded into a delicious bread crumb mixture and baked in the oven.
Baked Stuffed Clams
Makes 10 to 12 Servings
- 2 yellow onions, roughly chopped
- 8 cloves garlic
- ½ bunch fresh thyme
- ¼ cup olive oil
- 60 littleneck clams
- 4 cups white wine
- ½ cup unsalted butter
- 1½ cups minced salami (about 6 ounces)
- 1 cup finely diced shallot (about 3 medium)
- 2 tablespoons chopped garlic
- 1 teaspoon crushed red pepper
- ½ cup fresh parsley, chopped
- 2 teaspoons lemon zest, chopped
- 2 tablespoons lemon juice
- 1 cup freshly grated Parmesan cheese
- 1 cup plain bread crumbs
- Lemon wedges, to serve
- Preheat oven to 400°.
- Heat a large stockpot over high heat. Add onion, garlic cloves, thyme, and oil. Cook for 15 to 20 seconds; add clams and wine, cover, and cook until most of clams have opened. Set aside until cool enough to handle. Strain and reserve wine broth.
- Pull meat out of clam shells; roughly chop, and set aside. Separate shells, and rinse well.
- In a large sauté pan, melt butter over medium-high heat. Add salami, and cook for about 2 minutes. Add shallot, chopped garlic, and red pepper, and cook until garlic and shallot are soft. Add 1½ cups reserved wine broth, and bring to a boil. Remove from heat, and stir in clams, parsley, and lemon zest and juice. Fold in cheese and bread crumbs until very well combined. Taste, and adjust lemon, salt, or red pepper to taste.
- Divide mixture among clam shells, creating small mounds. Press and shape mounds firmly with your fingers. Place in an even layer on a large rimmed baking sheet.
- Bake until heated through and tops start to get a little crispy, about 8 minutes. Serve with a generous squeeze of lemon.