“The Clams” Stuffed Clams Oreganata

Stuffed Clams Oreganata

“I’LL MAKE THE CLAMS”. It’s a job that I inherited from my Mom and Aunt Dolly, to keep up this summer tradition. These Stuffed Clams Oreganata, were a family staple at summer gatherings. I am too young to remember, but I certainly grew up hearing the stories of clamming near Uncle Nicky’s cottage in Milford. Then the clams, in many forms, steamed, grilled, raw and stuffed appeared with a host of other summer Sunday foods. The cottage is long gone, but the memories of food and family continued with our annual summer picnic. Of course, we have to have “ the clams”. For the past few years I have been working to create a recipe, as there are no written notes on the how-tos. For a truly simple and delicious prep, I skip the whole cleaning and steaming of the clams. Fresh chopped clams ( not canned) purchased from the local fish market are a tasty time saver.

Luckily, I still have a stash of shells that I continue to clean and re-use. You can steam or grill some clams for the shells, purchase shells or simply put the stuffing into ramekins . These clams are a great make- ahead appetizer, in the summer or anytime. They always taste best with a squeeze of lemon and a healthy dose of family.

STUFFED CLAMS OREGANATA

MAKES 18

1 pound fresh chopped clams, drained ( not canned)

1 cup finely chopped onion ( about 1 large onion)

1/2 cup finely chopped celery ( about 3 ribs)

3 1/2 to 4 cups fresh bread crumbs ( made from stale bread)

3 cloves garlic, minced

1 teaspoon paprika

1 1/2 tablespoons oregano

1/2 cup parsley, chopped

Salt

Pepper

1/2 cup white wine

1/2 cup butter

4 Tablespoons extra virgin olive oil

18 clam shells

1. If you are baking the clams after assembly, pre-heat oven to 350 F.

2. In a medium saute pan, over medium heat, combine 4 tablespoons butter and olive oil. When foam subsides, add onions and celery. Cook until soft, but not brown, stirring often, until tender. ( about 4-5 minutes) 

3. Add garlic, oregano, half the parsley and paprika. Stir for 1 minute. Add wine cook another 2 minutes. Add clams. Season with salt and pepper. Stir and cook for another minute, stirring to mix well. (Clams don’t have to be thoroughly cooked. They will cook again when baked.)

4. Turn off heat and stir in bread crumbs.

5. Stir to combine. Spoon stuffing into shells (or ramekins) . ( Can be made 1 day in advance) Cover and refrigerate clams overnight.

6. Melt remaining butter. Drizzle tops with melted butter.

7. Bake 15 to 20 minutes. Serve warm with a squeeze of lemon.

Clam 101 at Gulf shrimp Company

HOW TO CLEAN CLAMS

1. Be sure to discard any clams with a broken shell.

2. Under running water, scrub the outside of the shells with a firm kitchen brush.

3. Place clams in a large bowl filled with cold water. Add 1/2 cup salt. Soak for 15 to 20 minutes.

4. Using a slotted spoon, remove clams from water. Discard water.

5. Repeat soaking three more times.

HOW TO STEAM CLAMS

10 clams, cherrystones or quahog, soaked and scrubbed, (see above)

1/2 cup white wine

1. Fill a large pan with 2-inches of water. Add white wine. Bring to a boil and add cleaned clams. Cover pan and boil for 8 to 10 to minutes or until clams open.

2. Remove open clams and let cool. Remove clams from their shells. If the clams do not open, discard them.

3. Remove clams from the shells and coarsely chop. Add to recipe in step 3.

4. Twist to separate shells, rinse and set aside.

Steamed Cherrystone Clams

HOMEMADE BREAD CRUMBS

Pulse stale bread, preferably hard crust, 2 or 3 slices at a time in a food processor until coarsely chopped.

Store in a plastic bag in the freezer.