Friday, May 28, 2010

Stuffed Clams

1 Dozen little neck or cherry stone clams, cleaned
1 Cup bread crumbs
2 Teaspoons garlic powder
1/2 - 3/4 Cup chicken stock
Olive oil for drizzle over clams

Place clams in a 450 degree oven until they just open. Remove from oven.

Open throwing away 1/2 of the shell and removing clam from the other half, then place back.

Mix bread crumbs, garlic powder and enough chicken stock to make a fairly firm mixture.

Place the mixture over the clam, in each shell.

Drizzle with olive oil.

Place on cookie sheet with about 1/2 cup water.

Broil until the tops are brown.

HINT: If you purchase clams the day before, rinse well, refrigerate and place in a container with a wet towel over them.


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