Stuffies

Recipe Ingredients

24		Clams in shells - scrubbed
		(3-1/4 pounds)
2 tablespoons	30ml	Cornmeal
2 cups	474ml	Water
1 1/2 teaspoons	7.5ml	Olive oil
1/2 cup	31g / 1.1oz	Finely chopped onion
1/3 cup	48g / 1.7oz	Finely chopped shallots
1/4 cup	27g / 1oz	Finely chopped celery
2		Garlic - crushed
1/4 cup	36g / 1.3oz	Finely chopped fresh parsley
1/2 teaspoon	2.5ml	Grated lemon rind
1/4 teaspoon	1.3ml	Dried oregano
1/4 teaspoon	1.3ml	Dried thyme
1 1/2 cups	219g / 7.7oz	Fresh breadcrumbs - toasted
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Black pepper
1		Ground red pepper
		Fresh parsley leaves - (optional)

Recipe Instructions

Place clams in a large bowl, and cover with cold water. Sprinkle with cornmeal, and let stand 30 minutes. Drain; rinse.

Bring 2 cups water to a boil in a large Dutch oven. Add the clams; cover, and cook 4 minutes or until shells open. Remove clams from pan, and reserve 1 cup cooking liquid; discard any unopened shells. Let clams cool. Remove meat from shells; chop and set aside.

Reserve 12 large shell halves; set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add onion, shallots, celery, and garlic; saute 3 minutes. Add chopped clam meat, finely chopped parsley, lemon rind, oregano, and thyme; saute 1 minute.

Remove from heat; stir in breadcrumbs, salt, and peppers. Add the reserved cooking liquid, stirring until dry ingredients are moistened.

Divide breadcrumb mixture evenly among reserved clam shell halves, pressing mixture gently into shells. Place stuffed shells on a baking sheet; bake at 350F for 20 minutes.

Yield: 1 dozen (serving size: 1 clam).

Source:
Cooking Light, Jul/Aug 1995, page 86

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