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Stuffed clams seem like a daunting, involved task. In reality however, they couldn’t be simpler. These are the perfect unexpected treat to serve as an appetizer–just make sure you get your clams nice and fresh, and avoid eating ones that crack or do not open up.
What You’ll Need:
Two lbs. Clams
Panko bread crumbs
Two cups cremini mushrooms
In a large pan, add a skim of water.
Turn heat on medium-high, and add clams. Cook until clams open up.
Remove from heat and place on a baking pan.
In a cast-iron, add two tablespoons olive oil and one tablespoon butter. Add mushrooms.
Cook until tender, add salt to taste.
Remove from heat, add two tablespoons of cognac.
Grate half a cup of parmesan cheese and add to mushroom mixture.
Add half a cup of panko bread crumbs. Mix together.
Take a spoon, and stuff each clam with mushroom mixture.
Preheat oven to 400 degrees, then place clams in oven and bake for ten minutes.
Remove from oven, serve with lemon, and enjoy!