Baked Stuffed Clams With Old Bay Seasoning
|Cherrystone clams/24 small littlenecks clams||16 Medium|
|Water/White wine||1⁄2 Cup (8 tbs)|
|Seasoned bread crumbs||1⁄2 Cup (8 tbs)|
|Chopped onion||1 Cup (16 tbs), sauteed in butter until soft|
|Melted butter||4 Tablespoon|
|Egg||1 , beaten|
|Old bay seasoning/Mixture of paprika, onion powder, and dried thyme||1 Teaspoon|
|Chopped flat leaf italian parsley||1⁄4 Cup (4 tbs)|
1. Heat oven to 425°. Steam the clams open in a covered pot with 1/2 cup water or white wine. Remove meat from shells and chop roughly. Reserve broth. Set aside 8 to 10 of the best shells.
2. In a mixing bowl, combine chopped clams with bread crumbs, onion, melted butter, egg, Old Bay, and parsley. Moisten with a few teaspoons of clam broth, if desired. Fill the reserved shells with the clam mixture and place in a baking dish. Dust lightly with paprika. Line up stuffed clams in a baking dish.
3. Bake 20 to 25 minutes, until tops are golden brown. Serve with lemon wedges.