Stuffed Baked Clams

By KimChi381

Ingredients

• 2 lbs (1kg) cherrystone clams, about 24
• 1/2 cup (125mL) white wine
• 2 cloves garlic, smashed
• 3 sprigs thyme
• 1/4 cup (50mL) whipping cream
• 1/4 cup (50mL) unsalted butter
• 1/4 cup (50mL) finely chopped pancetta
• 1/2 cup (125mL) finely chopped onion
• 1/2 cup (125mL) finely chopped celery
• 1/4 cup (50mL) fresh bread crumbs
• 2 tbsp (25mL) finely chopped parsley
• 1/4 tsp (1mL) hot pepper sauce or to taste
• Salt to taste

Details

Servings 24

Preparation

Step 1

1. Place clams, wine, garlic and thyme in pot over high heat. Bring to boil, cover and steam clams until they open, about 5 to 7 mins. Remove lid and use tongs to remove clams as they open. Cool.

2. Remove top half of clam shell and discard. Reserve clams and add any juice to the clam cooking liquid in pot. Add whipping cream, bring to boil and boil until thickened, about 3 mins. There will be about 2 tbsp (25mL) sauce. Discard thyme and use a fork to mash any garlic pieces into sauce. Reserve.

3. Preheat oven to 450F (230C).

4. Heat 2 tbsp (25mL) butter in a skillet over medium heat. Add pancetta and saute for 3 mins or until slighly crispy. Stir in onions and celery and cook over medium-low heat for 4 min or until softened. Remove from heat and add bread crumbs, parsley, basil and reserved cream mixture. Season with hot pepper sauce and salt to taste.

5. Loosen clams from bottom shell and place on a baking sheet. Top with a spoonful of stuffing and dot each with a tiny knob of remaining 2 tbsp (25mL) butter.

6. Bake for 5 mins or until the mixture is browned and the clams are heated.