Description
These stuffed clams make for great starters when you’re having dinner guests. The purple lined shells look so pretty when stuffed and the sharpness of the lemon and salty taste of the clams go perfectly. Serve with a wedge of lemon and a sprinkling of parsley.
Ingredients
- 6 Large Clams, Or Enough To Yield About 200 Grams Clam Meat
- 20 grams Butter
- ½ whole Onion, Minced
- 2 cloves Garlic, Minced
- 1 stalk Celery, Minced
- ¼ whole Green Pepper, Minced
- 200 grams Breadcrumbs
- 1 teaspoon Paprika
- 3 Tablespoons Lemon Juice
- Salt And Pepper
- 1 cup Parsley
- 100 grams Grated Parmesan
Preparation
You’ll want to start by steaming your large clams. Put 3 inches of water on a medium heat and bring to the boil. Add in the clams and put the lid on your pan. Steam the clams util their shells open, which will take 8–10 minutes. Keep the clam water as you’ll need it later!
Once the shells have opened, removed the clam meat (not the foot) and then clean the clam shells ready for stuffing. Take all of the clam meat and mince in a food processor.
Heat a large frying pan on a medium heat and add butter. Throw in onion and fry for around 3 minutes, stirring regularly. Add garlic, celery and green pepper and stir for another 3 minutes.
Add clam meat, breadcrumbs, paprika, lemon juice, salt and pepper and parsley and stir for around 2 minutes.
Remove pan from heat and use a little of the clam water at a time to combine the mixture. Spoon the stuffing mixture even into the cleaned clam shells and sprinkle with Parmesan. Place stuffed clams on a baking tray and put in the oven and bake for around 20–-25 minutes, until stuffed clams turn golden and crispy.
