Garlic Stuffed Clams

By á-2053

Ingredients

• 1/2 cup unsalted butter
• 6 cloves minced garlic
• 1/2 cup chopped parsley
• 1/4 cup packed fresh basil leaves, cut into fine shreds
• 24 littleneck clams, shucked and meat finely chopped or 2 8-oz. cans chopped clams drained
• 2 cups fresh French bread crumbs
• 1 cup freshley grated Parmesan Cheese

Preparation

Step 1

In a medium sized skillet over low heat, melt the butter and add the garlic. Cook until butter is infused with the flavor of the garlic, about 5 minutes. Don't allow to brown. Stir in the parsley and basil. Set aside.

In a medium sized bowl, stir together the clams, bread crumbs and Parmesan cheese. Dribble in about half the butter mixture until the crumbs appear moist, but not soggy. Stuff the reserved clam shells, or oven proof, store-bought shells, with the mixture. Transfer to a baking sheet and drizzle each clam with a bit of the remaining garlic butter. At this point you can cover and refrigerate for up to two days.

Preheat oven to 350 and bake until heated through or when the tops begin to turn a golden brown, about 15 - 20 minutes. Serve warm or at room temperature.