Baked Clams with Sun-Dried Tomatoes Recipe

Clams
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

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Preparation

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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.