Mike’s Stuffed Clams
This is an easy, favorite appetizer anytime of year!
- 8 cherrystone clams
- 2 T olive oil
- 2 cloves garlic (minced)
- 1 stalk finely chopped celery
- 2 T onion
- 4 T parsley (finely chopped)
- 2 t dried basil
- 1 t dried oregano
- 1 T fresh lemon juice
- 1/2 of a large roasted red pepper (finely chopped)
- 2 t jalapeño (finely chopped)
- 3 T grated Reggiano Parmesan
- 1 1/2 C (or so) bread crumbs
- 1 egg
- 4 oz. pancetta (finely chopped or pulsed in a food processor)
- Paprika
Steam clams in 1/4–1/2 inch of water until they just begin to open. Remove meats and save the shells. Chop the clam meats in a food processor and set aside with their juices.
Sauté pancetta, celery, garlic, onion and jalapeño until pancetta is cooked and the vegetables are softened. Combine in mixing bowl with roasted red pepper, herbs, chopped clams, parmesan, lemon, egg and mix in the bread crumbs until the mix holds together in a ball in your hand. Stuff the 8 shells and top with a little paprika.
Bake at 375° for about 10–12 minutes or until nicely browned. Serve immediately.
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Mike,
I wrote you a few days ago regarding your recipe for fish stock and I was supposed to call you. I’m sorry that I got busy and forgot to call you. I know you’re busy. Maybe you could just list your ingredients and I could take it from there. We have family property on the St Clair river and try our hand to make stock from fresh pan fish so I think I could “wing” it. I was just wondering how you make yours (meaning what ingredients, and spices you use). Thanks for any information.
Diane
PS, love your market, but we live in Okemos and can’t get there often. 😞😟