Vongole Alla Fiorentina Recipe
Ingredients
| Cherrystone clams 24 | ||
| Oil | 2 Tablespoon | |
| Butter | 2 Tablespoon | |
| Onion | 1 , chopped | |
| Leek, white only, chopped 1 | ||
| Garlic | 2 Clove (5gm), chopped | |
| Spinach | 1 Pound, chopped | |
| White wine | 4 Ounce | |
| Brandy | 4 Ounce | |
| Bechamel sauce 1 cup | ||
| Bacon slices | 4 , chopped | |
| Mozzarella | 4 Ounce, shredded | |
| Parmesan | 4 Ounce, grated | |
| Parsley | 1 Tablespoon, chopped | |
| Chili powder | 1/2 Teaspoon | |
| Oregano | 1/2 Teaspoon | |
| Sage | 1/2 Teaspoon | |
| Lemon wedges | 8 | |
Directions
Preheat oven to 500°F./260°C.
Wash clams well and place in a baking dish with a little water in the bottom.
Cook in oven until the shells open, then remove and lower the heat to 350°F./180°C.
Remove the clam meat and chop, reserving the shells.
Heat the oil and butter in a large frying pan and cook the onion, leek and garlic for 5 minutes.
Add spinach and cook 3 minutes more.
Stir in chopped clam meat, liquids and Bechamel sauce.
When bubbling, add cheeses, parsley and seasonings.
Fill 24 shell halves with this mixture and put back into baking dish, without water this time.
Put in the oven and cook for 20 minutes or until the tops are golden brown.
Serve immediately with lemon wedges.
Wash clams well and place in a baking dish with a little water in the bottom.
Cook in oven until the shells open, then remove and lower the heat to 350°F./180°C.
Remove the clam meat and chop, reserving the shells.
Heat the oil and butter in a large frying pan and cook the onion, leek and garlic for 5 minutes.
Add spinach and cook 3 minutes more.
Stir in chopped clam meat, liquids and Bechamel sauce.
When bubbling, add cheeses, parsley and seasonings.
Fill 24 shell halves with this mixture and put back into baking dish, without water this time.
Put in the oven and cook for 20 minutes or until the tops are golden brown.
Serve immediately with lemon wedges.
Chef
