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  • Writer's pictureTommy Centola

Baked Stuffed Clams

As Julia Child once said, "I enjoy cooking with wine, sometimes I even put it in the food I'm cooking." With that in mind, here are two recipes this week featuring wine.

2 yellow onions, roughly chopped

8 cloves garlic

1/2 bunch fresh

1/4 cup olive oil

60 littleneck clams

4 cups white wine

1/2 cup butter

1 1/2 cups minced salami (about 6 ounces)

1 cup finely diced shallot (about 3 medium)

2 tablespoons chopped garlic

1 teaspoon crushed red pepper

1/2 cup fresh parsley, chopped

2 teaspoons lemon zest, chopped

2 tablespoons lemon juice

1 cup freshly grated Parmesan cheese

1 cup breadcrumbs

Preheat oven to 400℉.

Heat a large stockpot over high heat. Add onion, garlic cloves, thyme and oil. Cook for 15 to 20 seconds; add clams and wine, cover, and cook until most of the clams have opened up. Set aside until cool enough to handle. Strain and reserve wine broth.

Pull meat out of the clam shells; roughly , and set aside. Separate shells, and rinse well.

In a large sauté pan, melt butter over medium-high heat. Add salami, and cook for about 2 minutes. Add shallot, chopped garlic, and red pepper, and cook until garlic and shallot are soft. Add 1 1/2 cups reserved wine broth, and bring to a boil. Remove from heat, and stir in clams, parsley, and lemon zest and juice. Fold in cheese and bread crumbs until well combined. Taste, and adjust lemon, salt, or red pepper to taste.

Divide mixture among clam shells, creating small mounds. Press and shape mounds with your fingers. Place in an even layer on a large rimmed baking sheet.

Bake until heated through and tops start to get a little crispy, about 8 minutes.


Creole & Cajun Comfort Food is now available online.

Good Cooking, Good Eating and Good Living!!!

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