Vongole Ripiene (Baked Stuffed Littleneck Clams)
Submitted by kens_wife
Italian baked stuffed littleneck clams on the half shell with seasoned breadcrumbs, Parmesan, olive oil, and white wine. Broiled until golden and served sizzling.
YIELD
8 servingsPREP
20 minCOOK
15 minREADY
35 minIf you grew up Italian-American, you know these clams.
Vongole ripiene are a staple of the Feast of the Seven Fishes, Christmas Eve tables, and any gathering where the appetizer spread needs to impress.
Littleneck clams get shucked onto the half shell and topped with a mixture of breadcrumbs, oregano, Italian parsley, freshly grated Parmesan, and olive oil.
A splash of dry white wine and the clams’ own strained juice keep everything moist under the broiler.
They come out sizzling, with golden-crisp breadcrumb tops and briny, tender clams underneath.
Kitchen Tips
- Only use clams that are tightly closed or snap shut when tapped. Open clams that won’t close are dead and should be discarded.
- Strain the reserved clam juice through cheesecloth or a fine sieve to catch any grit or sand.
- Watch them closely under the broiler. They go from golden to burnt in seconds.
- Spoon the pan juices over the clams right before serving. That briny, wine-laced liquid is liquid gold.
Ingredients
Directions
Inspect the clams and discard any clam that is not completely closed or does not close when dropped into cold water.
Open the clams, loosen each one of its shell, and reserve its liquid.
Discard the top shells.
Place clams on the half shell on a baking sheet.
Combine the breadcrumbs, oregano, parsley cheese, olive oil, 2 tablespoons of the wine, and salt and pepper to taste, and sprinkle a generous amount of the stuffing over the top of each clam.
Strain the reserved clam juice and sprinkle it over the stuffing.
Pour the remaining 2 tablespoons of wine into the bottom of the baking sheet.
Preheat the broiler for about 5 minutes.
Then broil the clams under high heat until the breadcrumbs begin to brown.
Pour the liquid in the baking sheet over the clams and serve immediately.
Comments
