Baked Clams with Sun-Dried Tomatoes Recipe
24 fresh littleneck clams (6 per portion)
1 cup white cooking wine
1 cup fish stock
3 shallots, finely diced
1/4 cup unsalted butter
2 garlic cloves, crushed
Sun-Dried Tomato Mixture
1/3 cup coarse breadcrumbs
3 tablespoons reserved clam broth
1/4 cup sun-dried tomatoes, packed in olive oil, finely chopped
2 tablespoons finely chopped Italian parsley
1/4 cup (1/2 stick) unsalted butter
1 large egg
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
Yield: 4 servings
Wash the fresh clams thoroughly in cold water, removing any excess growths on the outer shells. Place in an 8-quart pot with lid. Add the white wine, fish stock, shallots, butter, and garlic, and seal the pot with a lid. Place on medium heat, so that the clams gradually open through steaming (this should take no longer than 5 minutes).
When clams have opened, strain off the broth and refrigerate. Save 3 tablespoons of broth for the mixture. Remove the clams from the shell, retaining the bottom shells for later.
Preheat the oven to 375°F. Place the breadcrumbs in a bowl and add 3 tablespoons of the reserved clam broth; gradually mix together. Roughly chop the grilled clams and mix with the breadcrumbs. Add the remaining ingredients and mix well. Using a teaspoon, spoon the mixture into the reserved bottom shells until the mixture is just above the lip of each shell. Place on a baking sheet. Cover and refrigerate until ready to bake.
To Serve: preheat the oven to 375°F. Bake the clams for 10 minutes or until golden brown. Garnish with a quartered lemon.