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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Stuffed Baked Clams
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Stuffed Clams- Easy Baked Clams for Anyone
Stuffed Clams
Our stuffed and baked clams, easy for anyone, start with an acceptable high quality canned whole baby clam that I have been using for years. You can easily decide to use fresh little neck calms. I have used the canned clams as it it much more time saving. The quality is not much of a
difference, and you do not have to stuff so many. It is much easier. I have been making steamed clams for many years, and although,
I enjoy fresh steamed clams, I find it so much easier to use this canned product.
Our recipe:
For the clams:
20 oz- or 2 canned whole baby clams. You can substitute fresh littlenecks, it would be about 3 lbs.
1/2 cup- chopped shallots
1 cup- chopped fresh yellow onion
1 cup- fine diced celery
1 cup- sherry cooking wine (or white wine)
1/2 stick- butter
3 each- garlic cloves chopped
as needed- chopped parsley
Method:
sauté the onions, celery and shallots until the celery is soft.
Add the clams and cook until warmed.
Add sherry wine and cook until the wine has reduced and alcohol cooked out.
Season with salt and pepper.
Add breadcrumb mixture (recipe below) stir and remove from the heat and let cool.
Bake at 350 for 12-15 minutes.
Broil on high just to brown the cheese.
Breadcrumb recipe:
We prefer to use our favorite croutons for this recipe, they hold liquid very well and maintain their crunchy texture. You can use regular
breadcrumbs or use panko breading depending on what you have on hand.
Ingredients:
2 each- bags croutons
1 TBSP- lemon zest
1 tsp- garlic powder
1/3 cup- grated parmesan cheese
1/3 cup- grated Romano cheese
1 TBSP- Old Bay seasoning
2 ea- eggs, beaten
As needed- salt and pepper
Method:
Combine all of the dry ingredients and add to the clams at proper time. (see above)
Add eggs and mix to come together
We used large clam shells that were re-purposed from previously purchased stuffed clams, but you can use the littleneck shells if you
make fresh.
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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 -
Baked Stuffed Clams with Bacon
Let’s get classic with this brilliant appetizer, side dish, or entree that can stand up to any holiday table just as well as it can as a nice midweek treat!
Two Baked Clams Recipes - Ya'Eat Cooking Channel. YaEat Clams?
Today we will be making one of my Christmas Eve all-time favorites, #BakedClams #Baked #Clams
I will be making two baked clam recipes, one is my mom’s recipe that she would make every Christmas Eve and the other is my recipe.
These two #delicious dishes will impress you, your family members, friends, and guests for the holidays. Don't miss these recipes, it is sure to be a hit in your house. Join us for Episode-19 on the #YaEat #CookingChannel. At Ya'Eat Cooking Channel, we specialize in #Italian and #Seafood # Recipes but do so much more. #ItalianFood
At the end of this recipe, you can watch my original Christmas Song
It's The Christmas Time of The Year
PRINT THESE RECIPES
MOM'S CHRISTMAS EVE ITALIAN BAKED CLAMS RECIPE
Servings: 1-2 | Prep Time 20 | Cook Time - 20 mins
MY MOM’S BAKED CLAMS INGREDIENTS
1 Dozen Top Neck Clams
3 oz. Extra Virgin Olive Oil
½ Cup Fresh Parsley
4 Garlic Cloves
4 oz. Clam Juice
1 Lemon
1 cup Seasoned Bread Crumbs
1 tsp. Pecorino Romano Cheese
Salt and Pepper to taste.
Prep and Cooking Instructions
Start by washing and inspecting the Clams, and discard any cracked clams or any that will not close.
Open Clams with a clam knife over a strainer and place cheesecloth or can uses a coffee filter inside strainer to catch and save the juice from the clams. Save clams in a bowl and at least 12 shells.
You are going to strain the clam juice through the cheesecloth two more times and place it on the side.
Roast 4 Garlic Cloves in EVOO let cool.
In a food processor or blender add Clams, Fresh Parsley, and Roasted Garlic
Lightly blend, the clams should be chunky
Transfer mixture to a bowl and add the EVOO you roasted the garlic in, Pecorino Romano Cheese.
Slowly add Bread Crumbs to a moist consistency
Stuff Clam Shells
Place on baking pan and coat pan with water.
Bake for 15-20 minutes in a preheated oven at 425 degrees.
Serve with lemon wedges
You are done... Nice Job : )
CLAMS OREGANATA RECIPE
Servings: 1-2 | Prep Time 20 | Cook Time - 20 mins
BAKED CLAMS OREGANATA INGREDIENTS
1 Dozen Top Neck Clams
3 oz. Extra Virgin Olive Oil
½ Cup Fresh Parsley
4 Garlic Cloves
6 oz. Clam Juice
1 Lemon
1 oz Butter
1 cup Seasoned Bread Crumbs
1 tsp. Oregano
Salt and Pepper to taste.
Prep and Cooking Instructions
Start by washing and inspecting the Clams, and discard any cracked clams or any that will not close.
Open Clams with a clam knife and keep on the ½ shell
Roast 4 Garlic Cloves in EVOO let cool.
Chop Roasted Garlic and Fresh Parsley
Mix EVOO, Bread Crumbs, and ¼ Fresh Lemon Juice, and a little Clam Juice, Salt and Pepper and mix together. Bread Crumbs will absorb the oil, lemon, and clam juice.
Layer breading over clams on the ½ shell and place on a baking pan.
Place on baking pan and coat pan with water.
Bake for 15-20 minutes in a preheated oven at 425 degrees.
While baking clams, you can make a quick sauce.
Chop up some a clove of garlic and add to the pan with EVOO, and blown, add clam juice, butter, ¼ fresh lemon juice reduce and pour over clams.
Serve with lemon wedges
You are done... Nice Job : )
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