Recipes / Stuffed Clams

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Stuffed Clams

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  • SERVING SIZE: 6

Ingredients
  • 2 dozen Large Clams
  • 1 cup Furmano's Tomato Sauce
  • 1 cup Fine Bread Crumbs
  • 2 teaspoons Dry Parsley
  • 1/4 teaspoon Thyme
  • 1 teaspoon Garlic, Minced
  • 1 teaspoon Dry Basil
  • As Needed Salt
  • 1/2 cup Red Pepper Seeds
  • 1 tablespoon Romano Cheese, Grated
  • 3/8 cup Olive Oil
  • 2 cups Water
Preparation
  1. Scrub tightly closed clams well until completely grit free.
  2. Place clams in a large kettle; cover tightly. Steam over low heat for 20 minutes or until shells open.
  3. Discard the top shells.
  4. In a bowl, combine bread crumbs, parsley, thyme, garlic, basil, salt, red pepper seeds, cheese, and olive oil.
  5. Place 1 teaspoon of mixture on each clam.
  6. Place clams in a large, shallow 12" x 16" baking pan.
  7. Pour 1 teaspoon of Furmano's Tomato Sauce on each clam.
  8. Pour water on bottom of pan.
  9. Bake in preheated oven at 425 degrees for 5 minutes.