Stuffies - New England Baked Stuffed Clams
A New England classic, "stuffies" combine the taste of the sea with a slightly spicy bread stuffing, and make an easy side or main course for a seafood night. Typically prepared with fresh steamed clams, this recipe is an easier version for the more landlocked folks out there.
Ingredients
- 1 can whole baby clams
- 3 tbsps butter
- 1 tbsp minced garlic
- 1/2 small white onion finely minced
- 1/2 tsp oregano
- 1/2 tsp parsley
- 1/2 tsp crushed red pepper
- 1/2 tsp Italian seasoning
- 1/2 tsp black pepper
- 1/4 cup seasoned bread crumbs
- 1/2 lb spicy ground chorizo
- 1 small loaf of crusty bread
- 2 eggs
- 1 cup clam juice
- 15 clean shells
- paprika
Instructions
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In a large pan, melt the butter. Saute the onion in the melted butter until translucent, then add garlic and continue to saute until fragrant.
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Add the oregano, parsley, crushed red pepper, black pepper, and Italian seasoning to the pan and combine with the butter, onion, and garlic. Crumble the ground chorizo into the pan and brown it, stirring occasionally to prevent it from burning.
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While the chorizo cooks, scoop the bread out of the crust and break it up into small pieces, discarding any particularly hard bits of crust. In a large bowl, beat the eggs with the clam juice until combined. Add the bread to the bowl and mix well until the bread is completely soaked, then add the chorizo mix and continue to combine everything.
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Roughly chop the baby clams. If you have a food processor, just give the clams a couple of quick pulses. Whatever you do, you do NOT want a clam puree. Trust me.
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Add the clams to the soaked bread and chorizo and combine until the clams are evenly distributed throughout the bread mix. Start to gradually add the bread crumbs until the mix holds together and keeps its shape.
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Spray the clam shells with cooking spray, then spoon the bread mixture on the shells. You should have enough mix to easily fill about 15 shells, depending on their size and how much you put on each shell. Arrange stuffed shells on a baking sheet and sprinkle with paprika. Cook in a 350F oven for 1 hour.
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Serve as is, or with lemon juice or hot sauce.
Recipe Notes
If you don't plan on eating all of your stuffies at once, you can individually wrap them in foil and freeze them in a freezer bag. When you're ready to eat them, just arrange them on your baking sheet and cook as directed.
Alternative Option: If you have access to fresh clams, substitute the can of baby clams for 12-15 quahogs (aka hard shell clams). Steam them in a large pan for 20-25 minutes, until clams are open; use just enough water to cover the bottom of the pot. Discard any clams that don't open. Strain the clams, saving 1 cup of the liquid from the pan to use in place of the clam juice, and roughly chop the clams. Keep your shells to stuff with the bread mix.