Stuffed Clams

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 24 cherrystone clams, scrubbed
• 1/2 cup water
• 1/2 cup unsalted butter, softened
• 3 tablespoons finely chopped shallots
• 1 teaspoon minced garlic
• 1/4 cup finely chopped flat-leaf parsley
• 1 1/2 teaspoons dried basil
• 1 cup fresh bread, crumbs
• 1/2 cup grated parmesan cheese
• 2 tablespoons dry wine
• 1/4 cup thinly sliced prosciutto, finely chopped
• 1/8 teaspoon crushed red pepper flakes
• salt and pepper
• 2 tablespoons olive oil

Recipe

• 1 heat oven to 425 degrees. place clams in a large pot with water. cover and cook over high heat until clams open, about 10 minutes. remove from shells, there should be about 1 cup of clams. reserve 24 shells for stuffing (you may not need all 24).
• 2 process clams briefly in a food processor. do not overprocess or the clams will become liquid. you could also finely chop the clams by hand.
• 3 combine clams, butter, shallots, garlic, parsley, basil, bread crumbs, 6 tablespoons cheese, wine, prosciutto, pepper flakes, and salt and pepper to taste in a bowl. stuff shells with mixture and smooth top. sprinkle remaining parmesan over top of clams and arrange them in a shallow baking dish. sprinkle with olive oil.
• 4 place in oven and bake for 15 minutes. run clams under broiler briefly for a final glaze.