Cheesy Stuffed Clams
Serving Size / Yield
- 10 large clams, well rinsed and cleaned
- 1/4 C. minced onion
- 1 stick butter, room temperature
- 2 Tbs. chopped parsley
- 2 cloves garlic, minced
- 1 1/2 Tbs. lemon juice
- 1 C. Panko bread crumbs
- 1 Tbs. clam juice
- salt and pepper, to taste
- 1/4 C. cheddar cheese
Boil clams for about 10 minutes or until opened. Remove clams from the pot and discard any that haven't opened. Remove clam meat and and mince finely. Break apart clam shells at the hinge and rinse thoroughly. Select a dozen of the best looking ones and refrigerate.
Heat the oven to 350 and saute minced onion in the butter. When onions have softened, add garlic. Cook for an additional minute and add parsley, Panko, clams, lemon juice, and clam juice. Stir until the liquid is mostly absorbed and moist. You may need to add some more juice.
Lay the clam shells on a cookie sheet and fill with the stuffing mix. Sprinkle with cheesy and bake for approximately 25 minutes. For a crisper top, broil on high for a minute prior to removing from the oven.