Ingredients
Scale
- 12 Large clams (quahogs or littlenecks)
- 1 Cup Seasoned breadcrumbs
- 1/4 Cup Red pepper, Green pepper and Shallot (combined, extreme fine dice)
- 1/4 Cup Fresh Parmesan cheese
- 2 Tbsp. Chopped Fresh parsley
- 2 Tbsp. Melted Butter
- 2 Cloves Garlic, minced
- 2 Tbsp. Lemon juice
- 2 Tbsp. Olive oil
- Salt and pepper to taste
- Lemon wedges, for serving
Instructions
- Preheat your oven to 425°F (220°C).
- Scrub the clams thoroughly to remove any dirt or sand. Place them in a large pot with enough water to cover them, and bring the water to a boil. Cook the clams for about 5 minutes, until their shells open. Discard any clams that do not open. Remove the clams from the pot and let them cool.
- Once the clams are cool enough to handle, remove the meat from the shells. Chop the clam meat finely and set aside. Rinse the shells clean.
- In a bowl, combine the breadcrumbs, onions and peppers, grated Parmesan cheese, chopped parsley, melted butter, minced garlic, lemon juice, olive oil, salt, and pepper. Mix well until the ingredients are evenly combined.
- Take each clam shell and fill it with the chopped clam meat mixture. Press the mixture firmly into the shell, creating a mound. Repeat with the remaining shells and filling.
- Arrange the stuffed clam shells on a baking sheet. Bake in the preheated oven for about 15 minutes, or until the breadcrumbs turn golden brown and crispy.
- Remove from the oven and let the stuffed clams cool slightly before serving. Serve with lemon wedges for squeezing over the top.
