Stuffed Clams

From The Essential New York Times Cookbook

• Ready In: 40 mins
• Serves: 6

Ingredients

• 24  cherrystone clams, scrubbed
• 1⁄2 cup water
• 1⁄2 cup unsalted butter, softened
• 3  tablespoons  finely chopped shallots
• 1  teaspoon  minced garlic
• 1⁄4 cup  finely chopped flat-leaf parsley
• 1 1⁄2 teaspoons dried basil
• 1  cup  fresh  bread, crumbs
• 1⁄2 cup  grated parmesan cheese
• 2  tablespoons dry white wine
• 1⁄4 cup  thinly sliced prosciutto, finely chopped
• 1⁄8 teaspoon crushed red pepper flakes
•  salt and pepper
• 2  tablespoons olive oil

Directions

1. Heat oven to 425 degrees. Place clams in a large pot with water. Cover and cook over high heat until clams open, about 10 minutes. Remove from shells, there should be about 1 cup of clams. Reserve 24 shells for stuffing (you may not need all 24).
2. Process clams briefly in a food processor. Do not overprocess or the clams will become liquid. You could also finely chop the clams by hand.
3. Combine clams, butter, shallots, garlic, parsley, basil, bread crumbs, 6 tablespoons cheese, wine, prosciutto, pepper flakes, and salt and pepper to taste in a bowl. Stuff shells with mixture and smooth top. Sprinkle remaining parmesan over top of clams and arrange them in a shallow baking dish. Sprinkle with olive oil.
4. Place in oven and bake for 15 minutes. Run clams under broiler briefly for a final glaze.