I am always inspired by my favourite blogs, and this recipe is no different. My gourmet chef blogger-friend Stefan, made this wonderful hors d ‘œuvres a few weeks ago and I just had to try them. I made only eight halves because it was just the two of us, so I adjusted the recipe while maintaining the proportions he suggested. I also changed up the bread crumbs with whole wheat panko because that is what I have at home. They were delicious and quite impressive looking! Definitely will make them again soon. They are so easy to make for a large group because you can stuff the shells and hold them in the refrigerator and bake them when required. Thank you Stefan for another tasty treat!
Stuffed Clams
Makes 8 halves. Please click here for the original recipe.
Ingredients:
- 8 large clams (about 60 g clam meat)
- 100 mL dry white wine
- 10 g butter
- splash of garlic oil
- 50 g green bell pepper, finely diced
- 25 g minced onion
- 40 g dry chorizo, finely diced
- 20 g whole wheat panko
- minced fresh flat-leaf parsley, divided
- grated cheese
Directions:
- Place the cleaned clams in a large pan with a lid and pour the wine over them. Heat covered, until boiling and cook the clams until they have all opened. Remove the clams as they open and set aside. Pour off the liquid and reserve.
- Remove the clams from the shells (reserve the shells) and chop finely.
- Add the butter and splash of garlic oil and sauté the bell pepper and onion. Add the chorizo and cook for a minute or until the chorizo renders and colours the onion.
- Add the panko and the parsley and stir well. Add a little of the reserved wine and clam juice liquid until the mixture is slightly damp but not soaking wet. Add the clams.
- Preheat the oven to 350° F.
- Stuff each shell with the clam mixture and top with grated cheese. Bake for about 20 minutes or until the cheese has melted. Serve immediately with slices of lemon and a sprinkle of parsley.
I have to say, they really do look good. I’m not a clam fan, but I would absolutely try one! I love the ingredient list.
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These sound fantastic, Eva! I have never had stuffed clams! Now I’ll remember this wonderful appetiser next time I see clams and wonder if I should buy them.
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Stefan is so talented. I’ve actually met him and he’s such a nice man, and speaks perfect English! Love this recipe.
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Ooh I’m always trying new ways to cook seafood. Never thought to stuff clams though!
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These sound marvelous! Isn’t it interesting how seafood and cured pork complement each other so well?
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It’s been a long time since I’ve had stuffed clams. This looks like a terrific recipe — nice flavor. Thanks!
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Those look delicious.
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These were really good. So glad to hear you made them. Thanks for the shout out!
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I think this is going on my Thanksgiving menu. I usually open with oysters, but this is so much less stressful than last-minute shucking! GREG
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What a lovely, elegant appetizer! The chorizo pushes these over the top!
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I have never tried the stuffed clams…these look so enticing! I NEED some :-))
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