10 large clams (well rinsed and cleaned)
4 Tbs onion (minced)
1 stick butter (room temperature)
2 Tbs chopped parsley
2 garlic cloves (minced)
1 ½ Tbs lemon juice
1 cup bread crumbs
1 Tbs clam juice
4 Tbs cheddar cheese
salt and pepper, to taste
Boil clams for about 10 minutes or until opened. Remove clams from the pot and discard any that haven’t opened. Remove clam meat and mince finely. Break apart clam shells at the hinge and rinse thoroughly. Select a dozen of the best-looking ones and refrigerate.
Heat the oven to 180C and sauté minced onion in the butter. When onions have softened, add garlic. Cook for an additional minute and add parsley, bread crumbs, clams, lemon juice, and clam juice. Stir until the liquid is mostly absorbed and moist. You may need to add some more juice.
Lay the clam shells on a cookie sheet and fill with the stuffing mix. Sprinkle with cheesy and bake for approximately 25 minutes. For a crisper top, broil on high for a minute prior to removing from the oven.
Cooks in: 45 minutes
Difficulty: Reasonably easy
Pairs well with Survivor Sauvignon Blanc.