Stuffed Clams

Bob's parents came to visit last weekend. And they got really lucky with the weather!!! 70 degrees!!! We spent most of the weekend outside either taking a walk, or on the soccer field!

And what do we do when we get together?? Eat or talk about what the next meal will be!!

And that we did! We had seafood on Friday, and grilled veal chops on Saturday. Everyone participated and each dish was wonderful.

I will share all of these recipes with you, but right now...Clams are on the menu! Nicole gave me this recipe and it has become a favorite. Depending on what dish you will serve after the clams, you may decide to make only 6 per person. In this recipe, I fill a whole "escargot plate"...12 clams!

Stuffed clams

Serves 6


72 little neck clams
2 sticks of butter, at room temperature
4 cloves of garlic
1 1/2 cup fresh parsley


Put the butter, the garlic and the parsley in the bowl of a food processor. Pulse until it forms a paste, green in color (the more parsley you add, the greener!).

Transfer to a small bowl and set aside.

Open the clams and remove one of the shell. Detach the clam from the remaining shell and keep it in it.
Place the half shelled clam in one of the whole in the plate, and repeat with all the clams, placing 12 clams per plate.
Put a dollop of seasoned butter on each one of the clam.

Preheat the oven to 400F.
Bake the clams for 10 minutes and then broil for about 5 more minutes, until the juices sizzle.

Serve hot with a nice crusty bread and a dry white wine.


Notes: Very few people own "escargot plates", and you can place the clams on a sheet pan instead. Once cooked, transfer to individual plates