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Stuffed Clams



STUFFED CLAMS
Boston Beanery Restaurant Recipe

4 Servings

24 clams, scrubbed and steamed
3 1/2 oz. (3/8 cup plus 1 tablespoon) butter, melted
2/3 cup dry white breadcrumbs
2 garlic cloves
2 tablespoons finely chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 parsley sprigs

Remove and discard the upper clam shell halves, leaving the flesh in the bottom shell halves.  Set the clams aside. Preheat the grill (broiler) to moderately high.

In a small mixing bowl, combine the butter, breadcrumbs, garlic, chopped parsley, salt and pepper.
Sprinkle the mixture evenly over each clam, pressing the mixture down lightly over the clam flesh with your fingertips. Place the clams, flesh sides up, in a large flameproof dish, in one layer if possible. Place the dish under the grill (broiler) and grill (broil) the clams for 5-6 minutes, or until the topping is golden brown. Remove the dish from the heat.   Garnish with the parsley springs and serve immediately.