Stuffed Clams

Our summer cottage lies on the coast near a rich store of shellfish, which can be extracted relatively easily. The problem is that the sea floor is mucky, and while the mussels are always good, the clams often end up dirty. To defeat this, we allow them to feast for a week on cornmeal and water in our refrigerator drawer. They expel the dirt and live quite happily until we're ready.

If you've never done stuffed clams before, they're really worth a shot. This recipe is the standard one in our area, although traditionally, they are cooked with a slice of bacon over the top. We put the bacon inside instead.

Cheapness note: Although we used all fresh clams, you can buy enough fresh ones for the shells and then fill out the recipe using canned clams.

Stuffed Clams

20-25 large clams, shucked, chopped with juice reserved
8-10 clam shells
4 thick slices bacon
2 small onions, diced
2 stalks celery, diced
2 medium carrots, diced
4 cloves garlic, chopped fine
1 lemon
Breadcrumbs
Butter

1. Preheat your oven to 425.
2. Cut the bacon into small pieces, and fry with a little olive oil until done. Set aside.
3. Sautee the onions, celery, and carrots in butter over low heat.
4. Just before the onion is translucent, add garlic and sautee for several minutes.
5. In a large bowl, add clams, garlic, vegetables, a small amount of lemon juice, and some of the reserved clam juice.
6. Don't be shy with the breadcrumbs. Add a lot and more clam juice and mix. The consistency should be thick and easily stick to your hands.
7. It's a good idea to fry a bit of the mixture to ensure that it will taste good.
8. Butter the inside of the clam shells.
9. Spray your hands with nonstick spray and go to work. First form meatball like pieces. Compress them a little, and then press them into the shells so they crest over the edge.
10. If you aren't planning on living forever, lay a slice of bacon over each one.
11. Bake for 10-15 minutes until lightly browned.
12. Enjoy with lemon juice.