Seafood is such a central part of Pugliese cuisine, the region of southern Italy my family hails from. Their home town of Molfetta, Bari is a fishing town with a historic port and infamous fish market. These stuffed clams are filled with a simple mixture of clam juice, seasoned breadcrumbs and a touch of oil. We often made these for holidays and they are a family favorite. I hope you try and enjoy them as well. Buon Apetito!
Vongole
Ingredients
- 1.5 lbs clams (about 15 clams)
- 1/2 cup seasoned breadcrumbs
- 1 tbsp extra virgin olive oil, plus more for baking
- 2.5 tbsp juice from clams
- Freshly chopped parsley for garnish
Directions
- Wash clams under cold water. Pat dry, place into a large frying pan with cover. Preheat oven to 350 degrees Fahrenheit.
- Place the frying pan over medium heat and watch for the clams to open slightly. When they begin to open (just enough so you can slide a knife in – we are not cooking them yet!) and remove from heat. Uncover and let cool slightly before handling – be sure to reserve all the liquid in the pan.
- Carefully slide a blunt knife into the opening and gently jiggle the shell open, discarding the side without the meat. Place on a baking sheet.
- Set a cheese cloth or paper towel over a measuring cup. Slowly and carefully pass the juice from the clams though the cloth to catch any dirt the clams may have released. Set juice aside.
- Create a mixture from breadcrumbs, olive oil and clam juice. Spoon about a tablepoon on top of each clam and set in a baking dish. Drizzle with extra virgin olive oil and bake for 20-25 minutes, until the top crisps.
- Garnish with freshly chopped parsley and serve warm or at room temperature with lemon slices.
