Baked Stuffed Clams With Old Bay Seasoning Recipe
Ingredients
| 16 cherrystone (medium-sized) clams or 24 littlenecks (small) | ||
| White wine or water | 1/2 Cup (16 tbs) | |
| Seasoned bread crumbs | 1/2 Cup (16 tbs) | |
| 1 cup chopped onion, sauteed in butter until soft | ||
| Melted butter | 4 Tablespoon | |
| Egg | 1 , beaten | |
| Old bay seasoning | 1 Teaspoon, dried | |
| Flat leaf Italian parsley | 1/4 Cup (16 tbs), chopped | |
| Paprika | ||
| Lemon wedges | ||
Directions
1. Heat oven to 425°. Steam the clams open in a covered pot with 1/2 cup water or white wine. Remove meat from shells and chop roughly. Reserve broth. Set aside 8 to 10 of the best shells.
2. In a mixing bowl, combine chopped clams with bread crumbs, onion, melted butter, egg, Old Bay, and parsley. Moisten with a few teaspoons of clam broth, if desired. Fill the reserved shells with the clam mixture and place in a baking dish. Dust lightly with paprika. Line up stuffed clams in a baking dish.
3. Bake 20 to 25 minutes, until tops are golden brown. Serve with lemon wedges.
2. In a mixing bowl, combine chopped clams with bread crumbs, onion, melted butter, egg, Old Bay, and parsley. Moisten with a few teaspoons of clam broth, if desired. Fill the reserved shells with the clam mixture and place in a baking dish. Dust lightly with paprika. Line up stuffed clams in a baking dish.
3. Bake 20 to 25 minutes, until tops are golden brown. Serve with lemon wedges.
Chef
