Stuffed clams need not be half shells mounded with tasteless bread-crumb filler. In our version of this classic dish, we find a way to accentuate the briny, sweet flavor of fresh clams, yet keep prep to a minimum.
Why This Recipe Works
For our stuffed clams recipe, we opted to steam the clams in a fragrant mixture of white wine, shallots, and red pepper flakes just until they opened. After removing the clams, we reduced the liquid to concentrate the flavors, then mixed it with butter, minced roasted bell pepper, and herbs to create a compound butter. We removed one half of each shell from the cooked clams, loosened the tender clam meat from the shell, topped the clam with butter, and sprinkled a small measure of fresh bread crumbs on top. A few minutes under the broiler browned the bread crumbs and completed our stuffed clams recipe.