Martha Stewart's Favorite Recipes
Baked Stuffed Clams
Yield: 16 Servings
Make sure to save room for Martha's savory Baked Stuffed Clams recipe! Commonly referred to as "stuffed quahogs," this is a dish best paired with a chilled glass of our 2017 Starlight Ridge Chardonnay.
INGREDIENTS
For the Clams
- 2 tablespoons olive oil
- 1 small red onion, coarsely chopped
- 5 garlic cloves, crushed
- 1 cup dry white wine
- 16 littleneck or cherrystone clams (each about 3 inches wide), scrubbed
- Seaweed, for serving (optional)
For the Herbed Breadcrumb Stuffing
- 2 tablespoons extra-virgin olive oil
- 1/2 medium white onion, minced
- 2 garlic cloves, minced
- 1/2 cup almond flour (or finely ground blanched almonds)
- 1 cup fine fresh breadcrumbs
- 1/2 cup finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh dill
- 1 teaspoon finely chopped thyme
- 1/2 teaspoon finely chopped rosemary
- 4 tablespoons unsalted butter, softened
- Coarse salt and freshly ground pepper
- 4 to 6 tablespoons clam broth (reserved from steaming clams)
DIRECTIONS
For the Stuffed Clams
- Heat olive oil in a pot over medium heat. Cook onion until softened but not browned, stirring occasionally, about 5 minutes. Add garlic, and sauté, stirring, just until fragrant, about 1 minute.
- Add wine and bring to a simmer. Add clams, and stir to combine. Cover and steam until clams have opened, 5-7 minutes. Remove heat. Use a slotted spoon to transfer clams to a rimmed baking sheet to cool, discarding any that do not open. Strain clam broth through a fine sieve, and reserve for making stuffing.
- When clams are col enough to handle, remove all meat, and reserve. Remove half of each clam shell, and discard. Arrange the remaining halves on a rimmed baking sheet. Cut each clam into 1/2-inch pieces; return pieces to shell. (Clams can be prepared to this point up to 1 day ahead. Cover with plastic wrap and refrigerate.)
- Preheat oven to 350º F. Dividing evenly, press stuffing into clam shells, smoothing with the back of a spoon. Bake until tops are golden, 25-30 minutes. Nestle clams on seaweed, if desired, and serve immediately.
For the Herbed Breadcrumb Stuffing
- Heat olive oil in a sauté pan. Cook onion and garlic until translucent, stirring frequently, about 5 minutes. Remove from heat and let cool completely.
- Stir together onion mixture, almond flour, breadcrumbs, herbs and butter in a bowl; season with salt and pepper. Stir in just enough clam broth to moisten stuffing.
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