Stuffed Top Neck Clams
Stuffed Top Neck Clams are a little larger than Little Necks and Cherrystones and have a sea, salty taste. - See more at:
Felicia Mohan Ciaramitaro grew up cooking with her mother and grandmother. She developed a series of how-to videos that demonstrate culinary techniques of genuine Italian-American home cooking. She is currently writing a cookbook based on her community's treasured traditional Sicilian recipes.
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TRANSCRIPT:
When I was a teenager, my Uncle Charlie, my godfather, started a new tradition in our family. And let me tell you, the boys would line up and would never be late for any Christmas dinner. He introduced our family to top necks. He had the most delicious recipe.
He just recently passed away. And I thought sharing this recipe would serve some comfort to my family in knowing this Christmas will be hard for us without him, but he will live on with us forever with his top neck recipe.
Very simple. I have 30 top necks here. The gentleman at the fish market was kind enough to open them for me and loosen. There's a tough muscle inside.
They're very difficult to open. It's a very dangerous job. That's why I didn't even attempt it, because the men in our family, if they want to eat them, they're going to open and clean them. And you really want to capture the juice when you are cleaning your top necks.
First thing you're going to do is you're going to get a package of Ritz crackers-- not the low-fat Ritz crackers, no flavoring Ritz crackers, just the traditional, original, butter-flavored Ritz crackers. One box will have four stacks. You're going to put all four stacks into a Cuisinart, and you're going to mix it to this very fine mixture sure that you see here. This is the best stuff that you're ever going to taste.
And to that we're going to add one package of Good Seasons Italian dry dressing mix, one green pepper-- this is a medium-sized pepper; and as you can see, it really is chopped very, very fine-- one medium-sized Vidalia onion. This is done in a mini chopper, almost to the point of it being pureed. As you can see, it's very, very fine. It's perfect. It's going to really make the stuffing sweet.
And then, I have one ripe, very ripe, tomato with the seeds removed, and again, by hand, very small pieces, as you can see here. And using your hands, just as my uncle did and my grandma did in her kitchen, Uncle Charlie, with Aunt Angela by his side, would mix this up. And we would all wait, sitting at the island in my aunt's living room, waiting for these trays to be brought over and completely devoured.
The memories we have will last a lifetime. All my cousins make them. This is a recipe that will be in our family forever.
So we have all our vegetables-- are onion, our tomato, and out green pepper-- all incorporated into our Ritz crackers. And at this point, I have melted in my microwave two sticks of salted butter. And we're going to add this to our crumbs. I'm going to use half at this point.
Again, with my hands, we're just going to fix these crumbs. The texture of the crumbs we're looking for is something that's going to hold together. The best way to describe it is, if it holds its shape when you're forming it, then that's a good texture. Right now, this is still dry. I'm just going to add just a drizzle olive oil.
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Making stuffies at Seafood Etc.
Stuffed quahogs - more commonly called stuffies by the locals - are a New England summer staple consisting of a bread crumb and minced clam mixture that is baked and served on the half shell. Dylan Robinson of Seafood Etc. in Pawcatuck demonstrates how to make the Italian variety, using sausage, peppers and onions.
Easy Baked CHEESY STUFFED CLAMS | Recipes.net
These cheesy stuffed clams make a great appetizer or even main course! The filling is packed with minced clams, parsley, and breadcrumbs among others, cooked with lemon and clam juices for a hint of tangy and salty flavor. These are baked with clamshells and cheese on top giving it a crispier and cheesier finish!
???? Check the full recipe on how to make Cheesy Stuffed Clams here:
Ingredients:
10 large clams, well rinsed and cleaned
¼ cup onion, minced
1 stick butter, stored at room temperature
2 tbsp parsley, chopped
2 cloves garlic, minced
1½ tbsp lemon juice
1 cup Panko bread crumbs
1 tbsp clam juice
¼ cup cheddar cheese
Salt and pepper to taste
water, for boiling
parsley, for garnish
⬇️ How to make Cheesy Stuffed Clams ⬇️
0:09 Boil the clams for about 10 minutes or until they open.
0:23 Once the clams are boiled enough, remove them from the pot and discard any clams that haven't opened.
0:28 Next, remove the clam meat and mince them finely.
0:42 Heat your oven to 350 degrees F
0:52 Saute the minced onions in butter. When the onions have softened, add in the garlic.
0:58 Cook the onions for an additional minute and add the parsley, breadcrumbs, boiled clams, lemon juice, clam juice, and salt and pepper to taste.
1:18 Stir everything until almost all liquid is absorbed and moistened. You may need to add some more juice as you stir.
1:22 Break apart the clamshells at the hinge and rinse thoroughly. After that, select a dozen of the best-looking clams and refrigerate.
1:30 After stirring, fill the clamshell with the filling and top with cheese.
1:46 Lay them on a baking sheet and bake them in the oven for approximately 25 minutes. For the clams to have a crispier top, broil them on high for a minute prior to removing them from the oven.
1:57 Once your clams are ready, sprinkle them with chopped parsley. Serve and enjoy!
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