Cucino Lupo stuffed clams. Photo courtesy of Daniel Muller, executive chef at Liberty Food & Wine Exchange in Reno
Cucina Lupo Stuffed Clams
Servings: 6 servings
Ingredients
- 3 pounds medium whole quahog clams washed, scrubbed, and drained (substitute any medium to large clam variety)
- Juice of 3 lemons
- 1 cup white wine
- 6 tablespoons unsalted butter divided
- 1 tablespoon chopped garlic
- ½ cup onion minced
- ½ cup celery minced
- ½ cup Italian parsley minced
- 1 teaspoon paprika
- Kosher salt and black pepper to taste
- 2 cups breadcrumbs
- Fresh lemon wedges for garnish
Instructions
- Heat a large sauté pan over high heat. Melt 3 tablespoons butter. Add whole clams and garlic. Working quickly, shake pan and toss.
- Add wine to deglaze and turn heat to medium. Cover and cook for 3 minutes, until clams open. Remove from heat and strain clams into colander, reserving pan liquid.
- Return pan to stove over medium-high heat. Add remaining 3 tablespoons of butter. Then add onions and celery and sweat for 7 minutes.
- Remove clams from shells and chop meat. Place empty shells on sheet pan. Add chopped clam meat to pan with onions and celery. Add juice of 3 lemons and reserved pan liquid. Add paprika, salt, and pepper to taste. Add breadcrumbs and adjust seasoning if needed. Spoon stuffing into each half of the clam shells. (This may be prepared ahead of time.)
- Preheat oven to 350 degrees F. Bake stuffed clam shells for 30 minutes. Finish under broiler until browned. Sprinkle with parsley and serve with fresh lemon wedges.
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