Servings: 6 |Yield: 6 Each | Preparation Time: 15 minutes | Start to finish: 30 minutes
This version of Stuffed Clams keeps the clam whole for equal distribution with a boost of bacon flavor. These will delight the pickiest of guests and take only 30 minutes to make.
6 Each Fresh Large Chowder Clams or quahog (purchase Extra Because There Are Always a Few That Will Not Be Good for Consumption), Scrubbed clean and rinsed of sand and debris, discard any open clams that will not close when tapped with a teaspoon.
2 Tablespoons Clam Broth, (reserved Liquid From Steaming Clams)
2 Slices Onion, diced small
4 Slices Red Pepper, diced, small
4 Slices Celery, diced small
1 1/2 Cups Stove Top Chicken Flavor Stuffing Mix, dry
3/4 Cup Chicken Broth
4 Slices Bacon, cooked and drained on paper towel covered plate. set aside. Reserve 1 tbsp. bacon fat.
1 Tablespoon Lemon Juice
1 Tablespoon Butter
2 Tablespoons White Cooking Wine
2 Cups Water, finely chopped and set aside.
1 Teaspoon Old Bay Seafood Seasoning, Optional
1 Each Lemon, washed, cut in half longways and sliced.
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1. In medium to large saucepan add water and bring to a boil. Lower heat and use tongs to drop in clams.
2. Remove clams as they open to a bowl to drain, if any do not open discard. Reserve 2 tablespoons of liquid clam broth from saucepan and set aside.
3. Line a baking sheet with foil and set aside.
4. When you can handle the clams safely. Break off the empty side of the shell and discard. Place shell with clam on foil. Repeat until all are done.
5. Now use a paring knife and loosen clams from shell and return to foiled baking sheet. Repeat until all are done.
6. In a medium saucepan add butter, reserved bacon fat, reserved clam broth and chicken broth. Bring to a boil.
7. Lower heat to simmer and add in the wine, onions, celery and red pepper. Stir and simmer about 5 minutes.
8. Crumble bacon into small bits,*(Optional: reserve one piece to divide and top clams) then add crumbles to the chicken broth mixture cook 2 minutes more.
9. Turn off heat and add in the stuffing mix and lemon juice. Stir until well blended.
10. Use a soup spoon to scoop stuffing and mound over clams in shell pressing down gently to pack. *Make sure to reach edges of shell, then place on baking sheet. Repeat until all clams are stuffed. Then top with bacon pieces.
11. Preheat oven to 450 degrees.
12. Cook clams until tops are browned about 7 minutes.
13. Use tongs and a soup spoon to carefully transfer clams onto a serving dish.
14. Serve Hot with slices of lemon.
Cooking w/ Author, K.G. Petrone 