New England Baked Stuffed Clams
Recipe and photo are courtesy of The Sunday Night Football Cookbook
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Cherrystone clams are an East Coast variety, about 2-1/2 inches in diameter with a hard shell. If unavailable, you can substitute any medium-sized hard-shell clam. Portuguese sweet bread, made with milk and sugar and traditionally eaten around Christmas and Easter, is common in New England cooking, reflecting the influence of the region’s Portuguese immigrants. The bread also makes great French toast -- a good way to use any leftovers. If unavailable, substitute another sweet bread such as brioche or challah.
- 2 cups white wine
- 12 cherrystone clams (see Notes)
- 2 tablespoons unsalted butter
- 1 onion, minced
- 2 teaspoons minced Anaheim
- or other mild chile
- 2 garlic cloves, minced
- 1/2 cup minced celery
- 1/2 cup diced chorizo
- 1/2 cup toasted Portuguese sweet
- bread crumbs (see Notes)
- 1/2 cup toasted corn bread crumbs
- 1 teaspoon smoked paprika
- 2 tablespoons minced scallion
- 2 tablespoons minced
- fresh parsley
- Salt and freshly ground
- black pepper
- Lemon wedges
- Preheat the oven to 350 degrees F.
- In a large saucepan, bring the wine and 1 quart water to a boil. Add the clams, cover, and cook until clams open, 3 to 5 minutes. Transfer the clams to a large bowl. Strain the cooking liquid through a cheesecloth-lined sieve into a bowl and set aside.
- Shuck the clams, reserving half the shells. Mince the clams and set aside. In a large skillet, melt the butter over medium heat. Add the onion, chile, garlic, celery, and chorizo and cook until the onion and celery are softened, about 5 minutes. Add the minced clams, bread crumbs, and enough of the
clam broth to lightly moisten the mixture. Add 1/2 teaspoon of the smoked paprika, the scallion, and parsley, and season with salt and pepper to taste.
- Spoon the mixture into the shells, place them on a baking sheet, and bake until lightly browned, about 30 minutes.
- Place 1 stuffed clam on each of 6 serving plates, sprinkle with the remaining 1/2 teaspoon smoked paprika, and garnish with lemon wedges. Serve immediately.
This content originally appeared in The Sunday Night Football Cookbook (NBC Sports and Time Inc. Home Entertainment, 2008).