Baked Stuffed Clams

baked clamsserves 4-6

  • 1 stick of unsalted butter
  • 1 pound of chopped clams (2 cups)
  • 2 Tablespoons dry vermouth or white wine
  • 1/2 teaspoons of sweet paprika
  • 1 Tablespoon of chopped jalapeno-drained pickled jalapeno or cherry peppers can be substituted
  • 1/4 teaspoon fresh ground white pepper
  • 1/2 teaspoon of salt
  • 1/3 cup of ground dried chorizo
  • 1 1/2 Tablespoons of granulated garlic powder
  • 2–5 dashes of Gypsy Juice or Parrot hot sauce
  • 1 medium onion minced
  • 2 Tablespoons of chopped flat leaf parsley
  • 1 cup of plain bread crumbs, preferably homemade
  • 1 lemon
  • 6–8 small ramekins, scallop or large sea clam shells lightly greased
  •  Preheat oven to 400° F.
  1. Heat 10 inch or larger saute pan and melt butter
  2. Saute onion and chorizo and jalapeno together for 4-5 minutes on medium heat and set aside
  3. In a large mixing bowl combine bread crumbs, garlic, paprika, salt, pepper, parsley, hot sauce, wine and clams and mix thoroughly. Add contents of saute pan to the bowl and mix. Add desired amount of clam stuffing to scallop shells or ramekins and place on baking sheet. Bake for 15–18 minutes. Serve with Gypsy Juice hot sauce and fresh lemon.

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