Martha’s Vineyard Stuffed Clams

Now that Memorial Day is over, summer dishes are the order of the day. Stuffed clams are the quintessential summer fish house dish. Picture the outdoor patio on the water overlooking the water, seagulls perched on the wooden pier logs as the sun is going down. The smell of the ocean as your server brings your much awaited order. I hope you like it.

10 ounces clams (quahog clams or top necks -cleaned of sand)
8 ounces Panko bread crumbs
1 poblano pepper, diced fine (optional)
8 tablespoons butter
4 tablespoons clam juice
4 tablespoons white wine
1 red bell pepper, diced fine
1 small red onion,diced
1 teaspoon paprika
1 teaspoon Old Bay seasoning
1 teaspoon chives
1/4 teaspoon salt

Preheat oven to 350.

Make sure the sand is out or the final product will be gritty. Rinse in cold water multiple times. Let sit in bowl of cold water.

Cook clams in 2 quarts cold water; boil until just open. If a clam doesn’t open, discard it.

Pull from water and remove clam from shell. Save shells. Check for sand in the liquid and rinse away any sand.

Chop clams in small pieces. Be careful: they may squirt. The larger the clam, the smaller you should cut them. Add to large bowl.

Dice onions fine and dice red and poblano peppers fine.

Melt butter.

Mix clams, bread crumbs, poblano, red onion, Old Bay, red pepper, salt, 1/2 butter, chives, clam juice and wine. Mix thoroughly.

Place a ball in each clam shell. Top with second half of butter.

Sprinkle top with paprika.

Place clams on a sheet pan.

Bake for 20 minutes or until top is brown.

One Comment Add yours

  1. Poetry Goddess says:

    That looks good


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