Dorset Stuffed Clam

Ingredients

The original Spanish Stuffed Clam typically includes ingredients like chorizo, paprika, and olive oil. In the adaptation to the Cuisine of Dorset, we have replaced these ingredients with locally sourced bacon, fresh breadcrumbs, and parsley to infuse the dish with the flavors of the region. This adaptation adds a unique twist to the traditional recipe, incorporating the essence of Dorset's culinary heritage. We alse have the original recipe for Stuffed Clam, so you can check it out.

• 12 large clams 12 large clams
• 1 cup (120g) fresh breadcrumbs 1 cup (120g) fresh breadcrumbs
• 4 slices of locally sourced bacon, cooked and crumbled 4 slices of locally sourced bacon, cooked and crumbled
• 2 tablespoons fresh parsley, finely chopped 2 tablespoons fresh parsley, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons unsalted butter, melted 2 tablespoons unsalted butter, melted
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 245 kcal / 1026 KJ
• Fat (total, saturated): 12g, 5g
• Carbohydrates (total, sugars): 18g, 1g
• Protein: 16g
• Fiber: 1g
• Salt: 1.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Scrub the clams thoroughly under cold water to remove any dirt or sand.
3. 3.
   In a mixing bowl, combine the fresh breadcrumbs, crumbled bacon, parsley, minced garlic, melted butter, salt, and pepper.
4. 4.
   Gently pry open each clam and discard the top shell. Place the clams on a baking sheet.
5. 5.
   Spoon the breadcrumb mixture onto each clam, pressing it down gently to ensure it sticks.
6. 6.
   Bake the stuffed clams in the preheated oven for 12-15 minutes, or until the topping is golden brown and crispy.
7. 7.
   Remove from the oven and let them cool slightly before serving.

Treat your ingredients with care...

• Clams — Ensure that the clams are fresh and alive before cooking. Discard any clams that do not close when tapped.
• Bacon — Use locally sourced bacon for a rich and smoky flavor. Cook the bacon until crispy before crumbling it for the stuffing.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of lemon juice over the stuffed clams before serving.
• If you prefer a spicier version, sprinkle some crushed red pepper flakes over the stuffing mixture.
• Serve the Dorset Stuffed Clam as an appetizer or alongside a fresh salad for a complete meal.

Serving advice

Serve the Dorset Stuffed Clam hot, straight from the oven. Garnish with a sprinkle of fresh parsley for an added touch of freshness.

Presentation advice

Arrange the stuffed clams on a platter, showcasing their golden brown tops. Serve with lemon wedges on the side for a pop of color and tangy flavor.