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Stuffed Clams Cape Cod Style
Clams & Bubbly
Stuffed Clams, CAPE COD STYLE
fresh cherrystones stuffing bread, bread or cracker crumbs red bell peppers diced onions diced butter grated parmesan and romano cheeses olive oil lemon Cholula® tobasco sauce OPTIONAL: bacon bits, pine nuts
open
cherrystones with a clam knife taking care not to cut the clam in half*
remove one side of the shell and save the liquid in a bowl. You can
save time by steaming open and reserving meats and broth. Use very
little liquid in pan to steam open so that the remaining broth is
strong. When you steam open place the clam in the bottom shell and add
a teaspoon of liquid to the shell.
mix the ingredients softening
them with the oil and butter and a small amount of the reserved liquid.
Place a tablespoon or more of this mixture on top of the clams
bake at 350 for 15 minutes and finish by toasting if necessary. top with bacon if desired before broiling. serve with, lemon and Cholula® Hot Sauce. http://www.cholula.com/
The
way to ruin this recipe is to use little necks, they are just too
small. Also if you use too much bread crumbs and make them pasty. There is no commercial reason or agreement with any of the companies for their products other than I like them period.
