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New York City Chefs Daily Recipe for 5/15/2001 : Recipe for Baked Stuffed Clams
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Baked Stuffed Clams recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.
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Chef's Daily Recipe for 5/15/2001 : Recipe for Baked Stuffed Clams
"Baked Stuffed Clams"

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"As we graze it grows"

24 cherrystone clams, well washed
1/4 cup champagne (or dry Spumante)
1/2 stick of unsalted butter
3 tablespoons shallots, finely chopped
1/4 cup Pancetta (or prosciutto), finely diced
1 teaspoon fresh basil, minced
1 cup unseasoned bread crumbs
1/2 cup crumbled goat cheese
1 tablespoon green olive oil
Black or cayenne pepper to taste
48 thin strips of dried tomatoes (or red pepper)

Preheat oven to 375 degrees.  Open the clams and separate them by draining the juice in one bowl and the clams in another. Strain the juice through a fine strainer to remove all grit, and set aside 24 well washed shells for stuffing. Place the clam juice and champagne in a saucepan and heat to reduce to 1/2 cup of liquid.  Set aside to cool.  Coarsely chop the clam meat and place it in a bowl, adding and mixing all the other ingredients except the dried tomatoes.  Spoon portions of the mixture into the clam shells. Brush lightly with green olive oil, and decorate the crisscrosses of dried tomatoes.  Bake the stuffed clam shells for 15 to 18 minutes, or until they start to brown.  Serve clams immediately.
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