Stuffed Clams

Submitted by Brookelynne26

"From The Essential New York Times Cookbook"

 

• Ready In: 40mins
• Ingredients: 14
• 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.