Let’s start by saying that this is not typically an Italian recipe.
In Italy we usually prepare stuffed mussels but not clams.
However, since many people have asked me for the recipe, I will comply and hope you like it.
- 2 lb of clams
- 6 peeled shrimp
- 2 cloves of garlic
- 1/3 cup of breadcrumbs
- 1 chili pepper
- fresh parsley to taste
- 4 tbsp of extra virgin olive oil
- salt to taste
Wash the clams thoroughly under running water and let them purge in lightly salted water for at least 2 hours.
After the specified time has elapsed, rinse the clams, transfer them to a covered pan and let them open over high heat for about 3 to 4 minutes without seasoning.
Blanch the shrimp for 2 minutes, drain, chop with a blender and transfer to a bowl.
Remove the clams, discard any that remain unopened, and strain the cooking liquid by pouring it into a small bowl.
Chop the parsley with the garlic and chili, add them to the shrimp, along with the breadcrumbs, and season with olive oil, salt and some of the strained liquid, forming a firm mixture.
Remove the empty shell and coat the clam with the prepared mixture, making sure it adheres well.
Line a baking sheet with baking paper, transfer the clams and gratin them in a preheated oven at 390 F (static mode) for 5 minutes.
Remove from the oven and garnish with a few parsley leaves before serving.