Top Neck Stuffed Clams
The Ultimate Appetizer of all times!
For years Stuffed Top Neck Clams have been the highlight of our holiday feast. It’s become tradition for the men in the family to gather around my kitchen island to prepare the clams for stuffing. A daunting task and skill taught to the younger generations year after year to keep the tradition alive. The only compliant you may hear from the men is that their not cooking fast enough!
This photo of my Father teaching my husband Barry how to open the clams safely several years ago, is a photo I will cherish forever. Although he may not be with us physically and mentally, he is forever with us in spirit as each clam is opened at my island each holiday.
Top Neck Clams
35 top neck clams split open and mussel loosened
4 stacks original Ritz Crackers crushed in food processor
1-2 handful of Sicilian Breadcrumbs (recipe pg 2o1 “Gifts of Gold”
1 envelope Good Season Italian Dry Dressing Mix
1 large sweet onion puréed
1 medium ripe tomato seeded and finely hand chopped
1-2 sticks melted salted butter
1 green pepper cut finely by hand
½ lb. sliced bacon cut into ½ inch pieces
1 tablespoon olive oil
1 Place all ingredients except butter, olive oil and bacon into a large mixing bowl
2 Add butter a little at a time while working crumbs together with your hands, mixture should be a moist consistency not wet soggy
3 Drizzle stuffing mixture with olive oil and mix well
4 Carefully place prepared clams on a cookie sheet, (keep natural clam juices in each shell)
5 Using your hand top each clam with a heaping tablespoon of stuffing
6 Top each stuffed clam with bacon
7 Place clams uncovered into a preheated 350 degree oven
8 Bake 5-10 minutes or until tops of crumbs are golden and bacon is slightly crisp
For my Step-by-Step video Tutorial clink on link below at The Gloucester Daily Times Taste Of The Times