Baked Stuffed Clams

Ingredients

• 10-12 large chowder or quahog clams, rinsed, sand and grit removed
• 3 tablespoons minced onion
• 1/2 cup butter
• 2 tablespoons chopped fresh parsley
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 1 cup breadcrumbs
• 1 tablespoon clam juice
• Salt and freshly ground pepper to taste
• 1/4 cup grated Parmesan cheese

Directions

1. Cook the clams: Pour 1 1/2 to 2 inches of water into a large pot and bring it to a boil. Add the clams, lower the heat so the water simmers, and steam them for approximately 6-10 minutes, just until the shells open.
2. Take the clams out of the pot and set them aside until they are cool enough to work with. Throw away any clams that stayed shut, since unopened clams should not be eaten. Pull out the clam meat, leaving behind the clam foot attached to the shell, and chop the meat finely. Separate the shells at the hinges, rinse them well, and choose 10-12 of the cleanest, best-looking shells to hold the stuffing.
3. Make the stuffing: Heat the oven to 350 degrees F. Melt the butter in a sauté pan over medium heat, then stir in the minced onion. When the onion has softened, after 2-3 minutes, add the garlic.
4. Let the garlic cook for 1 minute, then stir in the parsley, bread crumbs, minced clams, lemon juice, and clam juice.
5. Mix until the stuffing is evenly damp throughout. If it looks too dry, work in a little more butter or clam juice; if it seems too wet, add more bread crumbs. Arrange the clam shells in a baking dish, spoon a small mound of stuffing into each one, and scatter grated Parmesan over the tops.
6. Bake at 350 degrees F for approximately 20-25 minutes, until the Parmesan on top is lightly browned.
7. Variations: Cook a few strips of bacon until the fat has rendered, but before the bacon turns brown or crisp; chop it and stir it into the stuffing.
8. Use crumbled up Ritz crackers in place of the breadcrumbs.
9. Tuck a little piece of cheddar cheese under the clam mixture in each shell so every bite has some melted cheese.
10. Tip: Save the biggest, prettiest clam shells for another batch of stuffed clams. To clean them, rinse them off and run them through the dishwasher with your dishes.