Stuffed Clams

Name: Stuffed Clams
Yield: Serves 8 (Makes about 24)
Ingredients: 4 tablespoons, unsalted butter, cut into 4 pieces; 1/2 , medium red bell pepper, roasted and peeled (see illustrations tomorrow), then minced; 2 , medium scallions, minced; 1 tablespoon, minced fresh parsley leaves; 1 tablespoon, minced fresh oregano leaves; Pinch, ground black pepper; 1 , large shallot, minced; Pinch, hot red pepper flakes; 1/2 cup, white wine; 2 pounds, littleneck clams or small cherrystone clams, well scrubbed (about 24 clams); 1/4 cup, fresh bread crumbs (about 1 slice high-quality sandwich bread ground in a food processor to coarse crumbs); 1 , lemon, cut into wedges

Main Courses
Fish & Seafood

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.

SERVES 8 (Makes about 24)

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