New York City Chefs Daily Recipe for 6/25/2001 : Recipe for Stuffed Clams
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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.  New York, New York - Restaurant capital of the world.

NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 6/25/2001 : Recipe for Stuffed Clams
"Stuffed Clams"

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24 hard shelled clams, such as littlenecks
1 1/2 tablespoons olive oil
2 tablespoons minced onion
2 garlic cloves chopped
1 1/2 cups soft bread crumbs
1 1/2 teaspoons fresh oregano or 1/2 teaspoon dried
1/4 cup grated Parmesan cheese
3/4 cup Marinara sauce, homemade or jarred
1/4 teaspoon hot pepper flakes

Scrub clams under cold running water. Discard any open shells that will not close when tapped.  In a large saucepan or flameproof casserole, cook clams, covered, over high heat 3 to 5 minutes, shaking pan frequently until clams open.  Remove from pan;  discard any clams that do not open.  Strain juices from pan through a fine mesh sieve or cheesecloth and reserve.  Remove clams from shells;  discard half the shells.  Chop clams.  In a medium frying pan, heat olive oil over medium heat.  Add onions and cook 1 to 2 minutes, or until softened.  Add garlic and cook, stirring, 30 seconds, or until fragrant;  remove from heat.  Add bread crumbs, oregano, Parmesan cheese, chopped clams, and 3 tablespoons reserved clam juice. Fill clam shells and place on a baking sheet. Preheat oven to 475 degrees.  Bake clams 8 to 10 minutes, or until lightly browned and crisp.  Meanwhile, in a small saucepan, combine Marinara sauce with hot pepper flakes and any remaining clam juice. Cook over medium heat, stirring, until hot, 2 to 3 minutes. To serve, arrange clams on a platter and pass a bowl of sauce on the side. Serves 6 to 8.
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