Herb Stuffed Clams
|Clams||24 , scrubbed and washed|
|Water||2 Cup (32 tbs) (adjust quantity as needed)|
|White bread slices||4 , crusts removed|
|Milk||1⁄2 Cup (8 tbs)|
|Onion||1 , finely chopped|
|Garlic||1 Clove (5 gm), smashed and chopped|
|Chopped fresh parsley||1 Teaspoon|
Place clams in large saucepan. Add water, cover and bring to boil. Cook 5 minutes. Check that shells are wide open. Discard any clams that are closed.
Remove clams from shells and chop; place in bowl. Reserve 24 half shells.
Place bread in another bowl. Pour in milk and let soak 5 minutes.
Heat butter in frying pan over medium heat. Add onion and garlic; cook 4 minutes. Remove pan from heat.
Squeeze out excess milk from bread. Add bread to onion and garlic mixture in frying pan. Add chopped clams and mix well. Season with salt and pepper, then add remaining seasonings. Mix again.
Return pan to stove and cook 2 to 3 minutes over high heat.
Fill clam shells with stuffing. Spread layer of coarse salt in bottom of roasting pan for support. Position stuffed shells on salt and broil 5 minutes in oven.