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Baked Stuffed Clams

12 hard-shell clams, each under 2 inches in diameter
1 TBSP. olive oil
1 TBSP. minced garlic
1 cup plain bread crumbs
2 TBSP. minced parsley
Dash cayenne pepper
Salt and pepper to taste
Lemon wedges
Tabasco sauce

Preheat oven to 450 degrees.
Shuck the clams, reserving half the shells and as much of the liquid as possible.
Mince the clams.
Heat the olive oil over medium heat in 10 inch skillet.
Add the garlic; cook, stirring, just until it begins to color.
Add the bread crumbs and cook, stirring until the mixture browns.
Add the parsley, cayenne, salt and pepper, stir, and taste for seasoning.
Add the reseved liquor and if the mixture seems dry, or if you want a more acidic mixture, add some lemon juice.
Add the minced clams.
Stuff the shells with this mixture; place them on a cookie sheet or baking pan and bake until lightly browned, 10 to 15 minutes.
Serve with lemon wedges and Tabasco.
Makes 4-6 appetizer servings.

Coastal Fisherman Merch
CF Merch



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