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Best Baked Stuffed Clams Recipe Ever
Author
Jenn Powell
Ingredients
2
lbs
littleneck clams
5
strips of bacon
cooked and chopped
1
tsp
minced garlic
2
tsp
chopped basil
1
tsp
black pepper
1
tsp
oregano
2
bay leaves
2
eggs
1/2
cup
parmesan cheese
1/4
cup
feta cheese
1/3
cup
roasted red peppers
chopped
3/4
bread crumbs
1
can chopped clams
rinsed and drained
Instructions
Soak clams in water for 20 minutes.
Scrub each clam with a brush and put in a pot with 1 cup water and two bay leaves and cover.
Bring to a boil, reduce heat until the clams open, approx 7 minutes.- strain the clams and reserve the liquid.
Meanwhile, saute olive oil and garlic add the canned clams and heat through.
Take the clams out of the shells and chop those into pieces and add to the saute pan. Cook through.
Pull the clam shells apart and place on a baking pan.
Combine the bread crumbs, bacon, cheese, red peppers and herbs, add the clam mixture and eggs and combine.
The mixture should be moist. So add the clam juice until it has a wet consistency
Fill each shell.
Preheat broiler to low and cook for approx. 7 minutes..