Having been born and raised in New England on the coast of Connecticut, baked stuffed clams were nearly an every weekend part of a party meal.
Ingredients:
50 Large clams (Quahogs or cherrystones are best)
3 Lbs butter
2 ½ Loaves of stale bread broken into cubes or crumbs
4-6 finely diced onions
½ cup diced pimentos
1 1/2 tsp paprika
¼ cup parsley flakesor freshly chopped Italian parsley
1 TBS McCormick Seafood Seasoning
1/3 Cup Dry Vermouth
4 eggs
Steam clams for 30-minutes; clean and dice. Simmer butter, onion, parsley, and seasoning for 15-minutes. Pour over bread and chopped clams in a separate large bowl. Add eggs, paprika, vermouth and pimento. Blend thoroughly and stuff into half-shells leveling to the top of each shell. Bake for 25-30 minutes or until butter starts to ooze out and the crust is a light brown. Be SURE to use a pan with sides so the butter won’t get all over the oven.
These can be frozen and reheated.
For a smaller quantity to feed 6, (four halves each) use the following:
12 Large Clams
3 Sticks butter
2/3 Loaf of stale bread
1 ½ diced onion
1 Egg
2 TBS parsley flakes
1 tsp seafood seasoning
1/8 cup diced pimento
½ tsp paprika
Follow the same baking instructions
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