BAKED STUFFED CLAMS

 

BAKED STUFFED CLAMS

 

The first original recipe was published in Spanish on November 25, 2008 on my blogger.

www.lacocinadelpollo.blogspot.com

The recipe consists of stuffed clams with  a paste made with chopped clams, butter, flour, sour cream and cheese. 

TIME: 60 MINUTES

 

SERVINGS: 18 STUFFED SHELLS

 

INGREDIENTS FOR THE STUFFING

18 medium size clams

130 gr. / 5 oz. cooked clams

4 tbsp. Butter

1 minced garlic clove

1/3 cup onion, finely diced

1/3 cup red bell pepper, finely diced

5 tbsp. Flour

1/4 tsp. Paprika

2 tbsp. Chopped parsley.

1 cup of clam juice

60 gr. Munster cheese cut into squares or grated

1/3 cup sour cream or heavy cream

INGREDIENTSTO GRATIN THE CLAMS

2 tbsp. Grated Parmesan cheese

1/4 tsp. paprika  

METHOD

Wash well and brush the clam shells.

Put the clams in a pot with 1 cup of water, cover, bring to a boil and cook the clams only until they open, let cool. Reserve the broth and strain making sure there is no sand in it.

Remove the clam meat from its shell. Remove the intestine, membrane, leaving only the tongues and chop them.

Put the shells on a baking sheet making sure there is no sand in the shells.

In a frying pan, melt the butter and fry the garlic with the onion and red bell peppers.

Add the flour and cook over low heat for a few minutes until golden brown.

Add the paprika, parsley and cook for 1 minute.

Add the clam broth, stir well, allowing it to thicken, and cook slowly for a few minutes.

Add the chopped clams and cook for a few more minutes.

Add the Munster cheese, the cream and stir well. Let cool a little.

Fill the clams with the clam stuffing.

Mix the Parmesan cheese with the paprika and drizzle over the clams.

Bake them until golden brown in an oven preheated to 218 ֯ c. / 425 ֯ F. and serve..