Cucina Lupo Stuffed Clams
(courtesy of Mark Estee, CEO, Local Food Group in Reno. Serves 6)
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
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.
