Baked Stuffed Clams

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Baked Stuffed Clams

Recipe Information
Source: Joani Ingredients 8 oz (224 grm). butter 8 oz (224 grm). bacon, diced 2 onions, fine dice 2 stalks celery, fine dice 4 cloves garlic, minced 4 oz (112 grm). roux (see comments) 1 tbsp (15 ml) chopped parsley 4 lbs (1.8 kg). chopped clams (plus juice) 2 tbsp (30 ml) lemon juice 2 cups (475 ml) white sauce (bechamel) bread crumbs (variable) 1/2 cup (125 ml) romano or parmesan cheeses 1 tsp (5 ml) oregano 1 tsp (5 ml) thyme 1/4 tsp (1 ml) crushed red pepper 1 tsp (5 ml) curry powder Preparation Brown bacon in a skillet. Drain fat. Add onions and celery, brown lightly on medium heat. Add butter, garlic and seasonings and cook for 1 minute. Add clams, juice and lemon juice and bring to simmer. Slowly stir in roux until liquid is thickened. Mix in bread crumbs with wooden spoon until mixture will hold its shape. Remove from heat. Stir in grated cheese. Fill clam shells with mixture and under broiler until tops are browned. Comments Roux is a classic thickening agent. Simply melt one part butter then add 1 part flour. Over medium heat, cook flour until ball forms. This can be made in batches and frozen or kept in the refirgerator for about a week. Good to have on hand when thickening gravies or sauces.

Recipe Information

Source:: Joani

Ingredients

8 oz (224 grm). butter
8 oz (224 grm). bacon, diced
2 onions, fine dice
2 stalks celery, fine dice
4 cloves garlic, minced
4 oz (112 grm). roux (see comments)
1 tbsp (15 ml) chopped parsley
4 lbs (1.8 kg). chopped clams (plus juice)
2 tbsp (30 ml) lemon juice
2 cups (475 ml) white sauce (bechamel)
bread crumbs (variable)
1/2 cup (125 ml) romano or parmesan cheeses
1 tsp (5 ml) oregano
1 tsp (5 ml) thyme
1/4 tsp (1 ml) crushed red pepper
1 tsp (5 ml) curry powder

Preparation

Brown bacon in a skillet.
Drain fat.
Add onions and celery, brown lightly on medium heat.
Add butter, garlic and seasonings and cook for 1 minute.
Add clams, juice and lemon juice and bring to simmer.
Slowly stir in roux until liquid is thickened.
Mix in bread crumbs with wooden spoon until mixture will hold its shape.
Remove from heat.
Stir in grated cheese.
Fill clam shells with mixture and under broiler until tops are browned.

Comments

Roux is a classic thickening agent. Simply melt one part butter then add 1 part flour. Over medium heat, cook flour until ball forms. This can be made in batches and frozen or kept in the refirgerator for about a week. Good to have on hand when thickening gravies or sauces.