Stuffed Florida Clams
|December 10, 2012||Posted by Mindy under Cooking, Recipes, Seafood|
Looking for the perfect appetizer to add some pizzazz to your holiday table? How about Stuffed Clams? Florida hard clams are harvested year round and are always in supply at your local seafood market. When shopping for live clams, make sure the shells are free of cracks. Store clams in the refrigerator with the lid slightly open for up to seven days (drain excess liquid daily). Before cooking, rinse clams thoroughly under running water. Clams are fully cooked when their shells open and the meat turns plump and opaque.
- 24 to 30 medium-sized live clams, rinsed
- 1 cup yellow corn meal
- 1/4 cup jack cheese, shredded
- 1 link chorizo sausage, diced small
- 1 red bell pepper, diced small
- 1 cup corn kernels
- 1 small onion, diced small
- 1/4 cup fresh cilantro, chopped
- 1 egg
- 1 teaspoon chili powder
- oil for cooking
- sea salt to taste
- fresh ground pepper to taste
Fill a medium-sized stock pot halfway with water. Place stock pot on the stove over medium-high heat and bring to a boil. Lightly salt the water in the stock pot. When a boil is reached, add the live clams to the pot. Cook the clams until they just start to open. Drain the clams in a colander; run cold water over them until they are cooled off. Discard any unopened clams. Let clams drain well and place them in the refrigerator until later.
Preheat a medium sauté pan over medium heat. Add 1 teaspoon of oil to the preheated pan. Add the diced onions and chorizo sausage to the pre heated pan. Cook the onions and chorizo until the onions are translucent and the chorizo is golden brown. Add the bell pepper, corn, and chili powder to the pan. Continue to cook for two to three minutes. Season the ingredients in the pan lightly with salt and pepper. Remove ingredients from heat and add them to a medium-sized mixing bowl. To the mixing bowl add cornmeal, cheese, cilantro, egg, and 1/4 cup of water. Mix ingredients thoroughly; add a little more water if necessary so the stuffing is moist.
Preheat the oven to 375 degrees F. Remove cooked clams from the refrigerator. Open up each shell the rest of the way so they can be stuffed. Place an even amount of stuffing in each shell. Place stuffed shells in a baking dish. Place the baking dish of stuffed clams on the center rack of the oven. Bake clams for 7 to 12 minutes or until heated throughout. Remove clams from oven and serve immediately.
Yield 4 to 6 servings