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Categories:
butter olive oil Vidiala Onion garlic celery white wine Fresh Chopped Oreagno Italian lemons bread crumbs salt paprika
Viewed: 40 - Published at: 7 years agoIngredients
- 4 Tablespoons Butter
- 2 Tablespoons Olive Oil
- 1/4 cups Minced Vidiala Onion
- 2 cloves Minced Garlic
- 1 stalk Minced Celery
- 1/4 cups White Wine Or Vegetable Stock
- 2 cans (6.5 Oz. Size) Minced Clams, Drained With Juice Reserved
- 1 teaspoon Fresh Chopped Oreagno
- 2 Tablespoons Fresh Chopped Italian (Flat-leaf) Parsley
- 3 whole Lemons Quartered, Plus The Juice Of Half Of One
- 4 cups Fresh Bread Crumbs
- 1/2 teaspoons Each Of Salt And Pepper, Or To Taste
- 24 whole Cleaned Clam Shells
- 1 teaspoon Paprika, Divided
Method
- Preheat oven to 400 degrees F (205 degrees C).
- In a large frying pan, melt butter with olive oil over medium heat.
- Stir in onion, garlic and celery and cook until translucent.
- Deglaze the pan with the white wine or vegetable stock.
- Stir in clams, oregano, parsley, juice of 1/2 lemon, and bread crumbs.
- Reduce heat to low, and slowly pour in reserved clam juice until mixture is slightly sticky, but not wet.
- The bread crumbs will continue to absorb moisture, so be careful not to add too much clam juice.
- If the mixture is too wet, add more bread crumbs 1 tablespoon at a time.
- Season to taste with salt and pepper.
- Fill each clean clam shell with the mixture, pressing tightly into the shell.
- Arrange on a baking sheet, and sprinkle lightly with paprika.
- (Stuffed shells may be covered and frozen at this point for later use.)
- Bake in the preheated oven for 20 minutes, or until golden brown and sizzling.
- If frozen, bake at 350 degrees F for 30 minutes, or until warmed through.
- Serve warm on a platter with lemon wedges.
