Stuffed Clams

by Laura Donnelly — May 1, 2007

Our recipes rich in herbs for this week continue with stuffed clams, which are a snap to make once you know how. These could be the main course of a summer lunch or appetizers before dinner.

Serves 6

3 dozen cherrystone clams
2 celery ribs, finely chopped
1 small onion finely chopped
2 and 3/4 cups bread crumbs
4 Tablespoons butter, melted
grated zest of 2 lemons
3 Tablespoons lemon juice
2 Tablespoons fresh thyme (or 2 teaspoons dried)
3 Tablespoons fresh oregano (or 2 teaspoons dried)

1. Scrub the clams and remove from shells. Reserve 24 shell halves. Coarsely chop the clams.

2. Sauté clams, celery, onion, and breadcrumbs in melted butter. Add 1/4 to 1/2 cup water. Stir in half of the lemon zest and the herbs and lemon juice. Season with salt and pepper. Mix well.

3. Preheat broiler. Divide the clam mixture among the shells.

4. Arrange the shells on a cookie sheet and broil for about 10 minutes or until golden brown. Top with remaining zest and serve.