This is another one of my favorite recipes from our Labor Day visits to my in-laws house on Cape Cod. My mother-in-law Nikki, inventor of Paella Cape Code Style, has a way with all things seafood. The beauty of these clams is that you can make them ahead, freeze them, and bake them once you guests arrive. I took my first stab at these on New Year’s Eve and they were a hit.
As always, Nikki’s recipes don’t really involve measurements so I’ll do my best. Plan on 2-3 clams per person as an appetizer.
Baked Stuffed Clams
- 2 dozen large clams
- 1 container of seasoned breadcrumbs
- 2 bunches of cilantro
- Old bay seasoning
- Parmesan cheese
- 5-6 lemons
- Spiced sausage crumbled
Pre-heat oven to 375
Rinse and clean clams
Place them in a large pot and cook until shells open
Open clams then loosen them from the shell
Combine breadcrumbs, sausage, chopped cilantro, Old Bay and lemon juice
Mixture should be the same consistency of molding clay
Place mixture in a mound on top of the clams
Bake until crispy golden brown on top
Serve with additional lemon wedges
