Herb-Stuffed Clams (Fasolari Ripieni Alle Erbe)
Category: Appetizers
Servings: 20
Ingredients:
| Ingredient | Quantity |
|---|---|
| Clams (Fasolari) | 20 |
| Breadcrumbs | 90g |
| Grana Padano (DOP) cheese | 30g |
| Parsley | 10g |
| Basil | 10g |
| Mint | 8g |
| Chives | 8g |
| Lemon zest | 1 |
| Extra virgin olive oil | 10ml |
| Garlic | 1 clove |
Instructions:
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Prepare the Clams:
Begin by carefully extracting the clams from their shells. To clean the clams, start by inserting the blade of a small knife between the two shells, making sure to angle the blade upwards. Gently pry the shells apart, making a lateral incision on the other side of the muscle. Before fully removing the clam, prepare a small bowl to catch the clam juice. Once the clams are removed, discard the greyish membrane and the intestinal sac, and detach the clam from the bottom of the shell.
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Tenderize the Clams:
To tenderize the clams, gently pound the mollusk with a meat mallet or tenderizer, focusing on the red foot muscle, which is the toughest. Once tenderized, roughly chop the clams into small pieces. -
Prepare the Herb Stuffing:
In a mixing bowl, combine the breadcrumbs and Grana Padano cheese, ensuring an even mixture. Add the finely minced garlic, and tear the basil leaves into large pieces. Then, chop the parsley and mint roughly and add them to the mixture. Pour in the reserved clam juice and blend everything together with a hand mixer or food processor until you achieve a smooth and well-combined paste. -
Assemble the Stuffed Clams:
Grate the zest of a lemon (preferably untreated) and add it to the herb mixture for an added burst of freshness. Next, rinse the clam shells and allow them to dry on a kitchen towel. Once dry, fill each shell with the chopped clams and the herb stuffing, ensuring each shell is generously filled. -
Bake the Stuffed Clams:
Place the stuffed clams on a baking tray lined with parchment paper. Preheat the oven to 200°C (180°C for fan ovens). Bake the clams for 25 minutes, or 15–20 minutes if using a fan-assisted oven. After baking, turn on the grill for an additional 5 minutes to achieve a golden, crispy top. -
Serve and Enjoy:
Once done, remove the clams from the oven and let them cool for a minute. Serve immediately, and enjoy the delightful combination of tender clams and aromatic herbs, perfect for any appetizer or gathering!
Pro Tip: If you prefer a stronger herb flavor, feel free to adjust the quantities of mint, basil, or chives to suit your taste.
