Baked Clams
    STUFFING

    Dice Garlic very fine
    Melt Butter (I nuked it in a coffee cup).
    Add Butter/Lemon and Garlic to the
    Breadcrumbs and stir. You want to get a thick
    "paste" like texture. If necessary, you can add
    a bit of water, OR, a bit more of melted Butter,
    OR a bit of Chicken Broth
















    Now we're going to make a nice Butter sauce.
    Put a bit of Olive Oil on the bottom of a saute
    pan, add about 1 Tablespoon of Butter, Salt
    and Pepper, saute high heat until the Butter
    melts.
    Add the Tomato sauce, stir and set aside.















    NOTE: If you don't prefer the Red sauce
    aspect to this, just add a bit more Butter to the
    Olive Oil, melt and set aside.

    Remove the Clams from the shells, rinse the
    shells.
    Get rid of the "stuff" that is stuck to the sides
    of the shells.
















    See that orange part? It's really really tough
    to chew when fully baked. So I just cut it away
    and toss.
    INGREDIENTS:
    6 Vongole (or very small clams as they are
    more tender and less "chewy") Each whole
    Clam will make 2 baked.
    1 Clove of Garlic, diced fine
    1 Tablespoon Olive Oil
    1 Cup Bread Crumbs
    1/4 to 1/3 stick Butter, melted
    1 Tablespoon Lemon Juice
    1 Tablespoon Butter
    small can Tomato Sauce
    Salt and Pepper
    Lemon slices
    Tabasco
















    DIRECTIONS:
    Rinse the Clams















    In a saute pan, put some Olive Oil and the
    Clams, saute high flame for a couple of
    minutes, the Clams will begin to open. When
    they open just a pinch, remove from heat.















    Sauteeing for a min till they open a pinch is
    MUCH SAFER than trying to just to pry them
    open raw. It doesn't matter as they are going to
    be baked anyways.
    Remove to a plate and allow them to cool.
    Then you can open them up all the way.
















    Now, on to the Stuffing.....
    PREPARING THE CLAMS

    Remember, each whole Clam will yield 2
    baked. So, cut each Clam in 1/2
    Put Clam shells in a pie tin, and then the
    Clams into each shell.
















    Then stuff the Clams with the Breadcrumb
    mixture. Put a bit of water carefully into the
    pie tin so it will help cook the Clams from the
    bottom
















    Remember that Red sauce? Pour it over.
















    Bake 350*F for 30 min.

    NOTE: A lot of restaurant kitchen oven's are
    set to 500*F, which will allow the Clams to
    bake faster. If you want to you can do that for
    about 15 min. I prefer the lower over setting
    as it slowly cooks, allowing all flavors to mix.

    1/2 way thru baking as well as when finished
    baking, pour that sauce mixture over the tops
    of each Clam.
    The Red sauce will thicken up a bit. When
    finished, plate with Lemon slices, and pour
    the remaining Red sauce mixture on top. The
    stuffing will be crispy on top, and you can
    pour a bit more Butter over all if you like.
    ENJOY!!




























    NOTE:
    You want a real treat?
    Eat these Clams with slices of APPLES
Based on 6 clam serving:
Click HERE for video
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