“I’m not a chef, I’m Italian”- David Rocco

Saturday, August 17, 2013

Stuffed Clams with Feast on History

Ciao a tutti!! I am so excited to have started my recipe testing for The Feast of the Seven Fishes with Feast on History. For those that have not heard, I recently became an intern with Feast on History. A wonderful new company that specializes in wine and food events and allows the guests to experience food and history together. It’s hard work, but someone’s gotta do it!! Up first were the Stuffed Clams. I love stuffed clams and I wanted to keep them traditional with my own special twist…enter speck. Speck is a cured smoky Italian meat and when you fry it, it gets nice and crispy. I thought some speck would lend itself perfectly to the clams. I mean, parmigiana, clams, bread crumbs, white wine, you can’t go wrong. Be sure to stay tuned for some other tempting recipes and of course, if you want to experience them for yourself without doing as much of the work, be sure to come to our upcoming Feast of the Seven Fishes Dinner on August. 30th. Mangia Bene!!

Stuffed Clams

For the liquid

1 pounds of clams (we used Manila Clams)
2 tbsp. olive oil
2 cloves of chopped garlic
2 tbsp. crushed red pepper
1 tbsp. salt
1 tbsp. salt
3 tbsp. chopped Italian parsley
1 cup of white wine
1 cup of water

For the stuffing

4 tbsp. olive oil
2 cloves of chopped garlic
1 tbsp. salt
1 tbsp. pepper
1 tbsp. crushed red pepper
6 slices of speck
1 cup of bread crumbs
2 tbsp. chopped Italian parsley
½ cup of parmigiana
½ cup of white wine
½ cup of the liquid from steaming the clams

Begin by cleaning and rinsing your clams in a large bowl with cold water. Get rid of any grit or sand. After rinsing them, begin preparing your steaming liquid. In a large pot, add your olive oil, garlic, red pepper, salt, pepper and chopped parsley. Cook briefly until the garlic is slightly golden. Add the white wine and water and bring to a boil. Put the clams in the liquid, cover them and lower the heat. Simmer gently until the clams have opened.

Once they opened, turn off the heat and let them cool in the pot while you prepare the stuffing. Do not throw out the liquid!

In a medium pan, add the olive oil, garlic, salt, pepper and crushed red pepper. Cook until the garlic is slightly golden.

Add the chopped speck and cook until it is crispy. You will notice that the speck will get darker as it gets crispier. Add the bread crumbs and parsley. Cook until the crumbs are slightly toasted. Add the parmigiana, wine and clam liquid. Turn off the heat. Preheat your oven to 350 degrees. Prepare a baking sheet with foil and drizzle with olive oil.

Now take your clams out of the shell and roughly chop them. Add the clams to the stuffing mix. Do not put the heat back on; you do not want to overcook the clams. Stuff the shells with the clam stuffing and put in the oven for 25 minutes. Enjoy immediately with a fine glass of white wine. Buon Appetito!! 

No comments:

Post a Comment