Friday, July 8, 2011

Seafood Stuffed Clams with a White Wine Cream Sauce


  • 1/2 lb crab
  • 1/2 lb scallops (Preferably the smaller ones)
  • 1/4 lb pancetta diced
  • 1/2 red bell pepper cubed
  • 1/2 green bell pepper cubed
  • 8 fresh clams
  • White wine (your choice)
  • 1-2 pints heavy cream (not whipping cream) 
  • 4-6 tablespoons of butter
  • chopped garlic
  • bread crumbs
  • Fresh Mozzarella
  • Gruyere cheese
  • Fresh Lemons
You will want to have everything cut before you start the cooking process.

Take your pancetta and cut it into 1/2 by 1/2 cubes. (it will shrink when cooking). Cook in a medium sauce pan to your liking.

Grab a pan and place it on a medium heat burner and place your fresh clams into the pan in about a cup to 1 1/2 cups of water.  Bring water to a boil and cover with a lid. Also in another pot boil your crab leg(s) for 5-10 min. 

Once the clams have opened they are save to pull off the heat and set aside. Once they have cooled you can scrape out the inside of the clam and set them aside in a bowl for later. Crack open your crab leg(s) and set aside for later.

Take a medium saucepan and put some olive oil and the grease from the pancetta in the pan with your chopped garlic and place it on low to medium heat. Take your red & green bell peppers, clams (chopped), Crab (chopped) and scallops and mix them all together in a separate  bowl with salt and pepper. Place mixture into saucepan and cook until peppers are just starting to become soft. You do not want to cook this mixture too long because the clams and the scallops will become rubbery if cooked for too long.

Preheat your oven at 375.

Place a medium skillet on medium heat with the 4-6 tablespoons of butter. 

Once butter has melted add 1/2 cup of white wine and 1-2 pints of heavy cream to the butter. Bring to a light boil and lower heat to simmer. (Watch the cream if boiled too long could curdle) If sauce doesnt thicken add a few tablespoons of flower to the sauce. Add half of the sauce to your mixed bowl. 

Once mixture is ready take the clam shells from earlier and place them on a baking sheet or (Seen in the video a cupcake tin works wonders!!) a cupcake tin. Spoon the mixture into the open clam shell as much as you like. (remember theres more to stuff into these shells). Now spoon the bread crumbs over the top of the stuffing to make a thin layer of crumbs. Then take small chunks of the Gruyere and mozzarella cheese and place them on top of the stuffing and bread crumbs. By now your clams should be stuffed!

Place the clams into the oven at 375 for 10-15 min. Or until the cheese has melted and created a nice crust.

In the video I made a simple Pasta Roni that went great with the stuffed clams. Choose your own side dish. Try something new!!

To finish it off add the rest of the sauce to your desire and squeeze some fresh lemon juice over the stuffed clams and your ready to eat.

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