Stuffies (stuffed clams)

Growing up in New England I have certain wonderful memories that really can not escape me. No matter how many years its been since I lived there its in my bones. The primary thing I adore about the Northeast and living in Maine specifically was the ocean. I was lucky enough to spend a good part of my youth directly on the ocean. I could play in the marsh, and on wicked clear days you could see the harbor seals out on the rocks. I have an affinity towards Maine for various reasons, for me its family and to some extent the unknown history that goes along with it. I know my great grandfather was a lobsterman but, well I don't know much else. You see since they've passed and gone I can only relate to them through what I do best and that is food. I'd love to move  back some day but for now we're here. Its near steady work and with the economy in the shooter nows just not the time to pick up and move. Plus being in a military family I  moved a good deal and I'm glad to give my kids  stability. So we've grounded ourselves here in the Pocono's. Its a really great place to raise my kids, I love the nature the trees, but no ocean means...icky seafood. 

As a kid we really didn't eat that much seafood. We had lobster on a few occasions but mostly I remember things like halibut and clams. Clams being the primary stand out in  my mind. You say Maine people think lobster, but thats not exactly the case they have pretty awesome everything. The standout for me though is probably clams. I played on community softball leagues sponsored by the local clam shack for like 3 years straight. I remember a variety of restaurants and what I thought of them based solely on their ability to make chowdah, clam chowdah that is. We didn't eat out more than a hand full of times but when we did, boy did I look forward to my clam chowder. My dad even tells a story about a bus boy taking my chowder once while I was in the restroom, when I came back I was devastated that it was gone! You say clams I think most people instantly think of the clam shack fried clams, and chowder. Both spectacular and dreamy but I often think of stuffies or stuffed clams. I remember them being called clams casino, stuffies or stuffed clams. I've heard that theres a distinct difference between them but I never noticed any. It was always usually clams, bread, bacon, sometimes peppers or onions and maybe some cheese. I didn't really stray from the basic recipe this time or any other. Some folks complain about them being bland or boring but even my version I feel that the clam is kind of the afterthought to the stuffing. The more crap you add the less you taste the clams. So, I made them just as I usually do, I steamed some clams, chopped them up and mixed them with fresh bread crumbs, sautee'd onions, Parmesan cheese and this time... bacon jam.To moisten the mix I used reserved steaming liquid that I seasoned heavily with garlic powder and old bay, you dont have to do this but I think it gives a little extra oompf, if I had fresher clams I would use less seasonings and bread crumbs. The finishing touches, and of course the secret to any good stuffie...melted butter.

Stuffies, stuffed clams: 

These can be made in advance, you want to steam the clams as soon as you get them. You can make the filling a day or two ahead. Be sure to refrigerate the shells as well as the filling until needed. I used whatever clams I could find at the grocery mart. If you live in an area thats not known for seafood (like me) I would not recommend going for the wicked small ones or the huge ones. Find a dozen or so thats in between. One dozen clams makes about 10-12 stuffies depending how generous you are with the filling and how much filler you've used. 

1  dozen clams, steamed just to open
1 medium sized onion
3 tablespoons butter
2 1/2 cups fresh bread crumbs
2-3 tablespoons bacon jam or, 3-4 slices chopped cooked bacon
2 teaspoons minced garlic
3-4 tablespoons Parmesan cheese.

To steam the clams place about 2 cups of water in a stock pot. Bring to a rapid boil with seasonings if desired. I use old bay, italian seasoning and garlic powder. If you have really good clams you won't want to use too much seasoning. Wash any sand off of the clams and rinse them good in cold water. Place them in the pot and place on the lid and steam for about 3 minutes. Remove the clams from the shells and reserve liquid for the stuffing. Clean the shells very well, set aside 10-12 halves that look clean and un-chipped. 

Chop the clams up in a food processor, or by hand. Somewhat course and not too fine. You don't want a puree. In a skillet melt butter and sautee onion 3-4 minutes. Mix in bacon jam. (If your using regular bacon you could brown the bacon and saute the onion in the bacon grease. ) Remove from the heat and Add garlic, bread crumbs and Parmesan cheese. You don't want to add too much bread or too much cheese. The cheese can add too much saltiness depending on how salty your clams are. The filling will have to be tasted as you go a little. Add reserved steaming liquid to moisten. You want it to be fairly moist but not wet. Stuff the clam shell halves. Using the back of a spoon or your fingers smooth and round off the tops. Brush with melted butter and Bake for 30-45 until the tops are golden brown. Serve warm with melted butter and hot sauce. I make the following recipe for a lemon pepper butter.

Lemon Pepper Butter:

1-2 tablespoons lemon juice

4 tablespoons melted butter

lots of fresh cracked pepper

splash of hot sauce

Stir to combine, reserve until needed. Refrigerate and re-melt if necessary. I brush my stuffies with this as well as serve them with it. 

• My secret to "fresh breadcrumbs". When I make pizza or finally bite the bullet and order take out I save the crusts that no one eats. My husband likes thin crust, the kids usually dont like any crust thin or otherwise...I happen to hate thin crust pizza. So I stash the crusts in the freezer. Whenever I need fresh bread crumbs I pull them out, thaw a few minutes on the counter and whiz them up. They are perfect for au gratins, dessert streusel or even breading.