Stuffed Clams

For this recipe I’m using foraged quahogs, you can use any type of a large hardshell clam.

  1. First, wash and scrub the shells. Then soak the clams, submerged with a pinch of flour in cold water for 20-30 minutes. *Do not disturb them, you want the clams to relax and start filtering.
  2. Steam the clams, until they’re open, then remove and chop up the meat.
  3. Mix clams with finely diced hakurei turnips (or carrots/daikon/cabbage), onion, shredded stale bread, chili flakes, mayo, Dijon, egg whites or eggs, salt and black pepper. You don’t need to measure, just try to get a nice ratio of clams to bread and vegetables. Then, the mayo and eggs help to bind everything so just keep adding until it’s nice and mushy. Let sit for 10+ minutes to incorporate.
  4. Halve and rinse some of the nicest shells. Use a tablespoon and stuff them with the filling. Top with a slice of unsalted butter, broil/grill until crispy on top, about 8-10 minutes.
  5. Garnish with scallion rings. Serve hot and lemon.

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