Archive for the ‘clams’ Category

Baked Stuffed Clams

February 19, 2015

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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Baked Stuffed Clams

December 8, 2010

 

 My home made stuffed clams will beat anything found in the frozen section that needs to be reheated.  I’ll bet your guests and other half will love these, because they are loaded with clams with the right amount of spice. Don’t forget to serve these with my favorite hot sauce Gypsy Juice! 

serves 4- 6

1 stick of unsalted butter

1 lb chopped clams (2 cups)

2 tablespoons dry vermouth or white wine

1/2 teaspoons of sweet paprika

1 tablespoon of chopped jalapenos (jarred pickeled jalpenos or cherry peppers  can be substituted)

1/4 teaspoon fresh ground white pepper

1/2 teaspoon of sea salt or Kosher salt

1/3 cup of ground dried chorizo

1 1/2 tablespoons of 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

 

preheat oven to 400

 6-8 small ramkins or scallop shells greased

baking sheet 

10 inch or larger saute pan

1 large mixing bowl

heat pan

melt butter

saute onion and chorizo and jalapeno together for 4-5 minutes on medium heat and set aside 

 In a large mixing bowl combine bread crumbs, garlic, paprika, salt, pepper, parsley, hot sauce, wine and clams mix thoroughly.

add contents of pan to bowl and mix

Add desired amount of clam stuffing to scallop shells or ramkins and place on baking sheet

bake for 15-18 minutes 

 serve with Gypsy Juice hot sauce or hot sauce or fresh lemon