Savory Bacon & Mushroom Stuffed Littleneck Clams
Experience the exquisite flavors of New England with these mouthwatering Savory Bacon & Mushroom Stuffed Littleneck Clams. This recipe, adapted from the classic 1947 United States Regional Cookbook, combines fresh littleneck clams with a delicious filling crafted from finely minced mushrooms, crispy bacon, and aromatic parsley, all baked to perfection. The clams are nestled in a bed of rock salt to keep them secure during baking and ensure they retain their natural juices. Perfect as an appetizer for a special occasion or a delightful feast, these stuffed clams are sure to impress your guests and elevate your culinary repertoire.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
littleneck clams
24 (scrubbed and opened)
mushrooms
3 (finely minced)
bacon
2 (cooked and chopped fine)
parsley
1 (minced)
salt
to taste (used for seasoning)
pepper
to taste (used for seasoning)
breadcrumbs
as needed (for thickening and topping)
butter
for topping (cut into small pieces)
rock salt
for baking (used as a base in the pan)
Instructions
1
Begin by preparing your baking pan. Pour a generous layer of rock salt into the bottom to create a stable base for the clams, which helps retain their juices while baking.
2
Preheat your oven to 400°F (200°C) to prepare for the clams.
3
Thoroughly scrub the fresh littleneck clams under cold running water to remove any debris and sand. Place them in the prepared baking pan, open side up.
4
Bake the clams in the preheated oven until they start to just open, about 7-10 minutes. Keep an eye on them to avoid overcooking.
5
Once the clams are open, remove the pan from the oven. Carefully extract the clam meat from the shells, ensuring to reserve any liquid that collects in the bottom of the pan.
6
Lower the oven temperature to 350°F (175°C) for the next baking stage.
7
Chop the clam meat finely and transfer it to a mixing bowl. Add the reserved clam juice, minced mushrooms, the chopped bacon, minced parsley, and season with salt and pepper to taste.
8
Add breadcrumbs gradually to the mixture until it thickens and can hold its shape when spooned into the clam shells.
9
Mix all ingredients thoroughly before generously filling each clam shell with the stuffing mixture.
10
Sprinkle additional breadcrumbs on top of the stuffed clams and place a small pat of butter on each one for extra flavor.
11
Return the filled clam shells to the oven and bake for about 12 minutes, or until the tops are golden brown and crispy.
12
Serve hot and enjoy the rich flavors of your homemade stuffed clams!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Bacon & Mushroom Stuffed Littleneck Clams?
This is a New England-style seafood appetizer featuring fresh clams filled with a mixture of bacon, mushrooms, and herbs.
What type of clams are used in this recipe?
The recipe specifically calls for 24 fresh littleneck clams.
Why is rock salt used in the baking pan?
Rock salt provides a stable base to keep the clams upright, preventing them from tipping and ensuring they retain their natural juices.
What is the initial oven temperature for opening the clams?
The oven should be preheated to 400°F (200°C) for the initial baking stage.
How do I prepare the clams before baking?
Thoroughly scrub the fresh clams under cold running water to remove sand and debris.
How long does it take for the clams to open in the oven?
The clams typically take about 7 to 10 minutes to just start opening at 400°F.
What should I do with the clam juice?
Reserve any liquid that collects in the pan or the shells to mix back into the stuffing for extra flavor.
What is the oven temperature for the final baking stage?
Lower the oven temperature to 350°F (175°C) once the clams are stuffed and ready for the final bake.
How should the clam meat be prepared for the stuffing?
Extract the meat from the shells and chop it finely before mixing it with the other ingredients.
What ingredients are in the stuffing mixture?
The stuffing contains chopped clam meat, reserved juice, minced mushrooms, cooked bacon, minced parsley, salt, pepper, and breadcrumbs.
How many mushrooms are required for the recipe?
You will need 3 mushrooms, finely minced.
How many slices of bacon are needed?
The recipe calls for 2 slices of bacon, cooked and chopped fine.
What herb is used to season the clams?
One tablespoon of minced fresh parsley is used for aromatic flavor.
How much breadcrumb should I use?
Add breadcrumbs gradually until the mixture is thick enough to hold its shape when spooned into shells.
How do I season the stuffing?
Season the mixture with salt and pepper to taste before filling the shells.
What goes on top of the stuffed clams before the final bake?
Sprinkle additional breadcrumbs on top and add a small pat of butter to each clam.
Why is butter added to the top of each clam?
The butter adds extra flavor and helps the breadcrumb topping become golden and crispy.
How long is the final baking time?
Bake the stuffed clams at 350°F for approximately 12 minutes.
How do I know the stuffed clams are finished cooking?
They are ready when the tops are golden brown and crispy.
Should the clams be served hot or cold?
These stuffed clams are best served hot immediately after baking.
Is this recipe inspired by a specific cookbook?
Yes, it is adapted from the classic 1947 United States Regional Cookbook.
Is this recipe considered low carb?
According to the tags, it can be considered low carb, though it does contain breadcrumbs for thickening.
What region is this recipe associated with?
This recipe is a classic representation of New England seafood cuisine.
Can I use different types of clams?
The recipe is designed for littlenecks, but other small hard-shell clams could be used similarly.
How many people does this recipe serve?
While servings are not specified, it produces 24 stuffed clams, typically enough for 4 to 6 people as an appetizer.
Is this dish suitable for special occasions?
Yes, its gourmet presentation and rich flavors make it an excellent choice for special occasions or feasts.
Do I need to cook the bacon beforehand?
Yes, the bacon should be cooked and chopped fine before being added to the stuffing mix.
What is the preparation for the parsley?
The parsley should be minced finely before being added to the filling.
Can I make these ahead of time?
While best fresh, you can prepare the stuffing and shells separately, then fill and bake just before serving.
What is the primary flavor profile of this dish?
It offers a savory, smoky, and earthy profile due to the combination of bacon, mushrooms, and fresh clams.