Food & Drink

How To Make Stuffed Clams

Stuffed Clams Recipe. A quick and easy seafood appetiser that is even quicker and easier to sample! Sample our Stuffed Clams recipe. Enlarge

How To Make Stuffed Clams

Stuffed Clams Recipe. A quick and easy seafood appetiser that is even quicker and easier to sample! Sample our Stuffed Clams recipe.

Prep:
20m
Cook:
20m
Total:
40m
Serves:
2

Step 1: You will need.

  • 16 clams
  • 60 ml olive oil
  • ½ green pepper, finely diced
  • ½ red pepper, finely diced
  • quarter green chilli, diced
  • 15 g chorizo (Spanish sausage), diced
  • ½ onion, diced
  • 30 g bread crumbs
  • 15 g parsley, chopped
  • 25 g butter, (at room temperature)
  • 500 g coarse salt
  • 1 saucepan
  • 1 frying pan
  • 2 trays
  • 1 spoon
  • 1 bowl
  • 1 cutting board
  • 1 knife

Step 2: Preheat the grill.

Begin by making sure that the oven is set to grill.

Step 3: Cook the clams.

Add the olive oil and the clams to the saucepan and place on a medium/high heat. The clams will take approximately 3 minutes to open but allow them to cook for 8 minutes in total (discard any clams that fail to open).

Step 4: Cook the vegetables.

Place the frying pan on a high heat and add the oil. Into the frying pan add the diced onion and chorizo sausage and stir for 1 minute. Add the red and green peppers followed by the green chilli. Once softened, remove from the heat and transfer to a bowl.

Step 5: Chop the clams.

Remove the clams from the shells (save the shells for later) and chop the meat using the knife. Place the chopped clams into the bowl.

Step 6: Finish filling.

Introduce the breadcrumbs and the parsley to the bowl and season with salt and pepper. Mix well to complete the filling.

Step 7: Stuff the clams.

Before stuffing the clams, layer the tray with salt to stabilise the shells during grilling. Using the nicest shells, stuff them with the filling.

Step 8: Grill the clams.

Cook the clams under the grill for 3 minutes and remove.

Step 9: Serve.

Sprinkle the remaining salt onto a serving dish and heap the clams on top. Delicious as a canapé, but even more delicious as an appetiser! Excellent served with a glass of white wine.