Stuffed Clams | Coastal with Byron Talbott
This week, on the season finale of Coastal, Byron is in Cape Cod, MA meeting up with Steve Hoxie. They're heading to one of Steve's favorite clamming spots to show Byron how to harvest quahogs for his recipe. FULL RECIPE BELOW.
Special Thanks:
Barnstable Association for Recreational Shellfishing
Steve Hoxie & Ron Glantz
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INGREDIENTS:
-1 cup of blonde beer to steam clams
-3 Quahog Clams (reserve shells for stuffing)
-1 1/2 cups soft bread crumbs
-2 to 3 Tbsp olive oil
-2 cloves minced garlic
-1 minced shallot
-1/4 cup chopped celery
-1 Tbsp diced red chili pepper
-1 tsp chopped thyme
-1 tsp chopped parsley
PROCESS:
-Chop your veggies (garlic, shallots, celery & chili pepper)
-Add to pot with a few tablespoons of olive oil
-Cook just until translucent
-Add quahogs and beer, let steam for 5 min or until the quahogs pop open
-Take quahogs out of the pot and pour the excess broth into a large bowl
-Extract the meat from the shell and reserve the shells for later
-Dice clam meat into chunks, small enough that they blend with the stuffing, but not so much that they're lost, add to the bowl with excess broth
-Add breadcrumbs, chopped parsley and thyme
-Salt and pepper to taste
-Break the shell so that the top and bottom are separate pieces
-Scoop out the stuffing and put it back into the shells
-Put them on a pan in the oven at 400F for about 10 to 15 mins or until the tops are brown
-Serve in the shell on top of a bed of salt mixed with a little bit of water
Credits:
Director: Eric Slatkin
Producer: Emily Mraz
DP's: Adam Ducharme / Chris Low
Sound: Justin Gay
Production Coordinator: Gwyn Frank
Grip: James Navaira
PA's: Luke Arreguin and Jamie Dore
Food Stylist: Molly Shuster -
Clams Casino Stuffed Pasta Shells - Food Wishes
I’ve turned one of my favorite seafood appetizers into amazing stuffed pasta shells. If you’ve never had clams and bacon together, you need to make this recipe. Enjoy!
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Anne Burrell's Baked Clams Oreganata | Secrets of a Restaurant Chef | Food Network
Anne bakes tasty clams oreganata and shares her tips on how to shuck them!
#AnneBurrell #SecretsOfARestaurantChef #FoodNetwork #BakedClamsOreganata
Watch Anne on #WorstCooks, Sundays at 8|7c from 8/6/23 to 9/10/23 and #StreamOnMax!
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Like your own private window into the kitchen of your favorite restaurant, Secrets of a Restaurant Chef reveals the concise, easy-to-master techniques of a top-level chef. By showcasing professional secrets to preparing food that is creative and full of flavor – yet never froufrou or scary – Anne Burrell translates your favorite restaurant foods into amazing at-home meals. With years of restaurant experience mixed with a pumped-up passion, Anne helps to take the mystery out of the professional kitchen and gets you making meals that are special enough for guests but easy enough for a rushed weekday evening.
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Baked Clams Oreganata
RECIPE COURTESY OF ANNE BURRELL
Level: Intermediate
Total: 40 min
Prep: 30 min
Cook: 10 min
Yield: 1 dozen clams
Ingredients
1 dozen littleneck clams, scrubbed
1 cup plain bread crumbs
2 cloves garlic, smashed and chopped
3 tablespoons finely chopped fresh oregano leaves
2 tablespoons finely chopped Italian parsley leaves
Pinch crushed red pepper flakes
Kosher salt
2 to 3 tablespoons extra-virgin olive oil
1/2 to 3/4 cup chicken stock
Directions
Preheat the oven to 450 degrees F.
Place the clams on a sheet tray and put them in the preheated oven for 2 to 3 minutes or until the clams just begin to open. We don't want to cook the clams, we just want them to open a little.
Using a butter knife pry the clams open and remove the top shell and discard. Completely pull the clam away from the bottom shell and place it back in the bottom shell. This will allow for easy eating.
Preheat the broiler and adjust the rack to the top shelf.
In a bowl, combine the bread crumbs, garlic, parsley, oregano, crushed red pepper and some salt. Add the olive oil and stir until well combined. Add chicken stock until the mixture is quite wet. Taste to check the seasoning, add more salt if needed.
Pack each clam full of the bread crumb mixture. Pack the bread crumbs down and really secure the edges. This will help the clam stay moist.
Place the clams on a sheet tray and add about 1/2 cup of water to the tray. This will also help the clams stay moist. Put the tray under the broiler for 5 to 6 minutes or until the bread crumbs are nice and brown and crispy.
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Anne Burrel's Baked Clams Oreganata | Secrets of a Restaurant Chef | Food Network
World's Best Stuffed Clams | Cooking Italian with Joe
This is an easy and fast, and one of the best ways to enjoy clams or mussels or crab you will ever have. Check out the recipe at
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How To Make FRESH BAKED STUFFED CLAMS | Recipes.net
Learn how to make fresh baked stuffed clams if you're craving a savory and zesty seafood dish. It has a cheesy bread crumb topping that goes well with the soft clam stuffing. A quick and easy dish to make when you're new to cooking clams.
???? Check how to make Fresh Baked Stuffed Clams below:
Ingredients:
4 garlic cloves, finely chopped
1 cup bread crumbs, preferably homemade
¼ cup Parmesan cheese, freshly grated
¼ cup parsley, finely chopped
3 tbsp extra-virgin olive oil
salt and freshly ground pepper, to taste
12 large quahog clams, rinsed
2 tbsp lemon juice
6 tbsp butter, melted
For Garnish:
lemon wedges
parsley chopped
⬇️ How to make Fresh Baked Stuffed Clams ⬇️
0:37 Place your clams in a container with clean water. Soak them for 30 minutes.
0:50 Shuck the clams by using a knife to cut the shells in half.
0:55 Combine garlic, bread crumbs, Parmesan, parsley, olive oil, salt, and pepper in a small bowl.
1:35 Coarsely chop the clams and combine them with the lemon juice in a separate bowl.
2:06 Preheat the oven to 350 degrees F.
2:11 Place the clam shells on a baking sheet and divide the chopped clams between them. You can use a thin bed of rock salt to stabilize the shells if needed.
2:27 Top with the bread crumb mixture and drizzle with the butter.
2:47 Broil for 25 to 30 minutes until golden brown and the clams are bubbling.
2:57 Garnish parsley and serve with lemon wedges.
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Stuffed Clams: The Perfect Recipe | Potluck Video
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We go to the aptly named The Clam to learn how to make their cherrystone stuffs.
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