Herb-Stuffed Clams

Herb-stuffed clams are an excellent choice for those who love seafood with an aromatic touch provided by the herbs. Here is the recipe to prepare this tasty dish.

Ingredients

• 12 fresh clams
• 1 clove of garlic
• A bunch of parsley
• Some basil leaves
• A sprig of thyme
• 30 g of breadcrumbs
• 40 g of grated Parmesan cheese
• Extra virgin olive oil
• Salt and pepper to taste
• 1 lemon (optional, to serve)

Preparation

1. Begin by cleaning the clams well under running cold water. You may need to use a small knife to remove any residues or encrustations on the shells.
2. Open the clams in a hot pan with a drizzle of oil and an unpeeled clove of garlic. As soon as they have opened, remove from the water and let them cool down.
3. Gently detach the valves and keep the more concave one, discarding the other. Extract the mollusks, set aside their cooking water, and roughly chop them.
4. In a bowl, mix the chopped clams with the parsley, basil, and thyme, all finely chopped. Add the breadcrumbs, Parmesan, salt, pepper, and a drizzle of extra virgin olive oil. Mix well to obtain an even stuffing. If needed, add a bit of the clam’s cooking water to make the mixture softer.
5. Fill each concave shell with the herb clam mixture, creating a sort of mound.
6. Place the stuffed clams on a baking tray, preferably on a bed of coarse salt to keep them stable.
7. Bake in a preheated oven at 180 °C (356 °F) for about 10-15 minutes, or until the surface is golden and crispy.
8. Serve the stuffed clams hot, with lemon wedges on the side, if liked, for those who want to add a bit of acidity to the final taste.

Curiosity

Clams, also known as razor clams, are bivalve mollusks with a very pronounced sea flavor. They are often prepared gratin or in “saor,” but this herb-stuffed version enhances them with Mediterranean aromas and makes them perfect for an elegant appetizer or a unique dish accompanied by a fresh salad.