Baked Stuffed Clams with Sherry
Enhance your tapas party with the delectable flavors of baked clams stuffed with seasoned bread crumbs and ham, accentuated by the unique touch of dry sherry. This dish is always a crowd-pleaser.
Ingredients
Serves 4-6
- 1 1/2 dozen medium clams
- 1 tablespoon of olive oil
- 2 tablespoons of finely chopped onion
- 1 garlic clove finely chopped
- 6 tablespoons of bread crumbs
- 2 tablespoons of finely chopped Serrano ham or prosciutto
- 1 teaspoon of dry sherry like Fino
- 1/4 teaspoon of fresh lemon juice
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 teaspoon of ground paprika
- 1 tablespoon of finely chopped fresh flat-leaf parsley
- Unsalted butter
Instructions
- Begin by preheating the oven to 350°F.
- Gently open the clams with a knife and place them in a roasting pan.
- Bake the clams, removing them as they open.
- Discard any clams that remain unopened.
- Chop the clam meat and keep half of the shells.
- Keep the oven on.
- Heat the olive oil in a small skillet over medium heat.
- Add the chopped onion and garlic and cook, stirring, until the onion becomes wilted and translucent, which should take about 5 minutes.
- Stir in all the remaining ingredients, except the butter.
- Add the chopped clams and cook until heated through.
- Thoroughly clean the reserved clam shells.
- Fill each shell with the clam mixture and dot the top with a bit of butter.
- Arrange the stuffed shells in the roasting pan and bake for about 10 minutes, or until they become lightly browned.
Notes & Wine Advice
Serve the baked stuffed clams hot. Enjoy!