Game Day Stuffed Clams
Prep Time:
20 Minutes
Cook Time:
Yield
12 Stuffed Clams
Ingredients
24 Clams (Quahogs, cherrystones or larger)
1 C. White Wine
4 Slabs thick cut bacon, rough chopped
1/2 Onion, minced
1 t. Smoked Paprika
1 t. Jalapeño pepper,minced
Salt & Pepper
6 T. Butter, unsalted, melted
1 Recipe, Skillet Cornbread (Gluten Free)
Preparation
Prepare cornbread, as indicated above.
Heat oven to 350. Rough cut 1/2 of cornbread and spread out on baking sheet. Place into oven for 20 minutes, tossing occasionally to toast and dry out.
Scrub clams well. Bring white wine and 1/2 C. water to boil in large stock pot or Dutch oven. Add clams, cover and steam until open. (discard any broken or unopened clams). Once opened, turn off heat, remove clams from pot and allow broth to cool then strain through fine sieve and set aside.
Back in Dutch oven, add bacon and cook until crisp. Remove bacon and put on paper towels to drain. Add onion to bacon fat, add Smoked Paprika, salt, pepper and Jalapeño and cook until onions are soft.
Remove clams from shells and mince. Add to Dutch oven. Also add bacon and cornbread. Mix well to combine. Add reserved wine stock and mix.
Using 12 of the clams, fill with stuffing. Place on baking sheet (I use muffin tin for stability) and spoon butter over stuffing. Place in oven for 20 minutes or until cooked until temperature reaches 170.
Serve with lemon or hot sauce and enjoy!
