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How To make Vongole Ripiene (Baked Stuffed Littleneck Clams)
16 Clams; littleneck
Or mussels 1/2 c Bread crumbs
1/2 ts Dried oregano
1 tb Italian parsley; minced
2 tb Parmesan cheese; freshly gra
Or pecorino 3 tb Olive oil; good quality
4 tb Dry white wine; or vermouth
Salt and pepper; freshly gro Or hot pepper flakes; to tas Recipe by: Christmas Memories with Recipes (Edward Giobbi) Inspect the clams and discard any clam that is not completely closed or doe not close when dropped into cold water. Open the clams, loosen each one fr its shell, and reserve its liquid. Discard the top shells. Place clams on the half shell on a baking sheet. Combine the breadcrumbs, oregano, parsley cheese, olive oil, 2 tablespoons of the wine, and salt and pepper to taste, and sprinkle a generous amount of the stuffing over the top of each clam. Strain the reserved clam juice and sprinkle it over the stuffing. Pour the remaining 2 tablespoons of wine into the bottom of the baking sheet. Prehea the broiler for about 5 minutes. Then broil the clams under high heat unti the breadcrumbs begin to brown. Pour the liquid in the baking sheet over t clams and serve immediately.
How To make Vongole Ripiene (Baked Stuffed Littleneck Clams)'s Videos
My favorite Stuffed Clams yummy ????
My favorite Stuffed Clams yummy ????
Stuffed Clams for the Super Bowl⎢Martha Stewart
Chef Michael Anthony of Gramercy Tavern makes a briny, toasted stuffed clam to eat while watching the game. Martha loves his tip for putting scallops in the stuffing to make it extra luxurious.
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Stuffed Clams for the Super Bowl⎢Martha Stewart
Stuffed Clams
See how easy it is to make organic delicious stuffed clams.
Eat Color | Baked Stuffed Clams | Using Canned Clams
Eat Color | Baked Stuffed Clams | Using Canned Clams
@eatcolor
Learn how to make Baked Stuffed Clams! A delicious appetizer and perfect addition to your Seven Fish Dinner on Christmas Eve! Using canned clams, they are quick to make, easy to prepare, inexpensive and SO TASTY! Enjoy them anytime of the year!
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❓ Eat Color Cooking channel is about cooking healthy and colorful meals! I'll also show you how to cook authentic Italian dishes, make things from scratch and adjust ingredients to keep dishes low in preservatives!
INGREDIENTS:
2 tablespoons butter (or you can use 4 tablespoons butter and no oil)
2 tablespoons olive oil (or you can use 4 tablespoons olive oil and no butter)
3 tablespoons minced onion
1 large or 2 small, minced garlic
3 tablespoons minced fresh Italian flat leaf parsley
Grated Parmesan cheese (total one cup)
Fresh breadcrumbs (total one and half cups)
3 cans minced clams
Empty clam shells
Rock Salt
RECIPE:
Preheat oven to 400 degrees
Strain canned clams keeping juice and clams separate and set aside
Heat oil or butter in skillet until hot
Lower temperature to medium
Add minced onion and sauté for 2-3 minutes until softened
Add minced garlic for 1 minute or until slightly browned
Add parsley, ½ heaping cup of parmesan cheese, 1 heaping cup of fresh breadcrumbs
Add juice from canned clams - only add juice from 2 canned clams!
Stir until blended and begin to boil
Add clams, stir and immediately remove from skillet
Your stuffing should appear moist. If the stuffing is too wet, add more breadcrumbs and parmesan cheese.
Cover sheet pan with foil
Put rock salt on top of the foiled lined sheet pan
Fill each shell with clam stuffing mix
Sprinkle liberally with breadcrumbs
Sprinkle liberally with parmesan cheese
Bake for 25 minutes until bubbly and browned. Check your oven at the 20 minute mark. It make take 30 minutes depending on your oven.
Let cool for 10 minutes before serving.
Serve using mini cocktail forks (if you have them!)
Enjoy!
Link to How To Make Fresh Breadcrumbs:
#sevenfishdinner #bakedstuffedclams #appetizer #cannedclams #cannedfish #italianfood #italianrecipe #homemadecooking #recipe #inexpensive #delicious #quicktomake #easy #christmaseve #eatcolor
How To Cook Stuffed Clams
A how to lesson on How To Cook Stuffed Clams that will improve your starter and appetizer recipes, grill recipes, seafood recipes, less than 1 hour, clams skills. Learn how to get good at starter and appetizer recipes, grill recipes, seafood recipes, less than 1 hour, clams from Videojug's hand-picked professional experts.
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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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