Clams in the half Shell
There are many ways to cook Clams in the half Shell… they can be grilled, baked, steamed, broiled, buttered & served raw, with a range of toppings including Pancetta, Bacon or a Vegetable mixture. This is a basic recipe, but feel free to let yourself go a little & have fun with it, get creative & make your own toppings with some of your favourite flavors.
10 – 12 Large Chowder Clams (scrubbed, rinsed, sand & grit removed)
Quarter cup of Dry White Wine
Half cup of butter
3 tablespoons Onion (diced finely)
1 clove Garlic (minced)
2 tablespoons chopped fresh Parsley
1 tablespoon Lemon juice
1 cup Breadcrumbs
1 tablespoon of Clam juice (or cooking liquid from steaming the Clams)
Salt & freshly ground Black Pepper
Quarter cup Parmesan Cheese
- In a large pot, pour in quarter cup of Dry White Wine, bring to the boil, add the Clams, reduce the heat to a simmer and let the Clams steam for approximately 6 – 10 minutes, until shells open. Those that have not opened after 10 minutes, are probably not good.
- Remove the Clams from the pot & let cool, before removing the meat from the shell (not the foot which is attached to the shell) and mince finely.
- Break the shells apart from the hinges, rinse & set onto a baking tray.
- Preheat oven to 350 degrees F.
- Melt the butter over medium heat in a sauté pan and add the finely chopped onion, cooking till onions have softened (2-3 minutes). Next add the garlic and cook for 1 minute before adding the parsley, minced clams, lemon juice, clam juice & breadcrumbs.
- Stir to combine ingredients well. If the mix is a little dry, add more butter, if too wet, add more breadcrumbs.
- Spoon the mixture into the Clam Shells, sprinkle with Parmesan Cheese and bake for 20 – 25 minutes, till the cheese is lightly browned.
- Spread some course Sea Salt on a platter, place the Clams in half shells onto the salt & serve.