Stuffed Clams - Tapas
Some clams open when raw unlike mussels and once tapped will close, disregard any that do not close, just as you disregard any that do not open when cooked
Preparation time: 10 - 15 minutes Quantity: Serves 2 Cooking time: 10 minutes
Ingredients
Clams -
450g / 1 lb. fresh shell on clams
1 tablespoon olive oil
1/2 onion - finely diced
60 - 80 ml dry white wine
seasoning
Stuffing -
30g / 1 oz butter
1 teaspoon olive oil
1/2 onion - finely chopped
2 cloves garlic - crushed
2 level teaspoon plain flour
1 egg yolk - large
1 tablespoon flat leaf parsley - chopped
4 tablespoons breadcrumbs
Method
- Wash the clams and scrub the shell - leave aside
- Heat the olive oil
- Cook of the onions to soften but without colour
- Add the clams
- Stir for a minute to allow heat to penetrate the clams
- Add the wine and cover the pan with a lid
- Cook for a few minutes or so until all the clams are open
- Drain and save the juices
- Remove the top shell, set out the clams in an ovenproof dish shell down - ready to stuff
For the stuffing -
- Heat up the butter and oil in a pan
- Sauté the onions and garlic till soft without browning
- Add the flour and stir for half a minute
- Add the clam juice slowly to the flour mix, stirring all the time until the flour has absorbed the juice and all the juice has gone and the sauce thickened
- Take of the heat and beat in the egg yolk and parsley
- Stuff the mix using a teaspoon equally in to the open shells on top of the cooked clams
- Sprinkle on the breadcrumbs
- Grill till golden brown