There are some things that pass for Baked Stuffed Clams. They are sold in delicatessens, fish stores, and some ill-conceived restaurants and they consist of a few pieces of old, worn out, canned clams, and a lot of gritty, genuine sawdust( even the courtesy of stale bread crumbs.) STRIKE THEM OFF YOURLIST, because there are baked stuffed clams that are like biting a corner off of the heavens (when they are blue and sunny.)
I have tried many different recipes but this one is perfection—and I’ve made a lot of changes to get it that way. And if you don’t want to use crumbly old crumbs, you don’t have to…
This recipe is for 12 clams, I usually make four times as much and then freeze them…place on a cookie sheet, freeze quickly, and then put in plastic bags in appropriate serving portions. When ready to serve, take out of freezer about one or two hours ahead of time and heat for about 15 to 20 min.
BAKED STUFF CLAMS
1/2 cup finely chopped onion
1 cup finely chopped mushrooms
12 Cherrystone Clams, steamed open, and chopped (Be sure to save the shells)
Butter
1/2 cut thick Cream Sauce (use the proportions of 1.5 Tablespoons flour to 1.5 tablespoons butter and 1/2 cup of milk.
3 slices of bacon, fried crisp, but not burnt, and crumbled
1 tablespoon chopped fresh parsley
1 egg yolk slightly beaten
Salt, pepper, and a bit of oregano
Cracker meal or bread crumbs if you want.
Cook onion and mushrooms in 2 Tablespoons butter until colorless. Add finely chopped clams and bacon and cook for about 1 minute. Remove from heat and stir in cream sauce. Add egg yolk, parsley, salt, pepper, oregano, stirring constantly. Place mixture in clam shells. If you want, sprinkle with crumbs and a dot of butter. (If you like parmesan cheese, this too can go on top) Arrange on Baking pan and cook in hot oven, 400, until brown and bubbly, Yum-yum!