Recipe courtesy of Joe Sasto
'Nduja Baked Clams Casino
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 611
- Total Fat
- 35
- Saturated Fat
- 10
- Carbohydrates
- 43
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 20
- Cholesterol
- 56
- Sodium
- 824
- Total: 1 hr 35 min
- Active: 50 min
Ingredients
24 Cherrystone clams
8 tablespoons olive oil
4 tablespoons unsalted butter, at room temperature
1 shallot, minced
4 cloves garlic, minced
1 tablespoon tomato paste
1 tablespoon smoked paprika
1 cup uncooked risotto rice
1/4 cup ‘nduja (spicy spreadable salami)
One 375-milliliter bottle white wine
3 cups chicken stock
Kosher salt and freshly ground black pepper
One 4-pound box rock salt (for balancing the clams while baking)
1/2 cup chopped fresh parsley
1/4 cup Italian seasoned breadcrumbs
1/4 cup grated Parmesan
2 tablespoons dried Sicilian oregano
Extra-virgin olive oil, for serving
Lemon zest, for serving
Directions
- Preheat the oven to 400 degrees F (200 degrees C).
- Rinse and scrub the Cherrystone clams under cold running water. Discard any clams that are open or don't close when tapped.
- To a large pan over medium-high heat, add 4 tablespoons olive oil and 2 tablespoons butter. Let melt, then add the shallot and garlic. Saute for just a minute, then add the tomato paste and smoked paprika. Cook for 2 more minutes, so the shallot begins to soften. Add the risotto rice and cook another few minutes for rice to toast. Add the ‘nduja and mix to combine. Add 1/2 cup wine and cook until reduced by half. Then slowly start adding the chicken stock 1 cup at a time, cooking in between each addition until all the stock is absorbed. Season to taste.
- Place the clams in a large pot and add the rest of the white wine. Bring to a boil and cook for 3 to 4 minutes, or until the clams have opened. Remove the clams from the pot. Discard any that remain closed.
- Remove the cooked clams from their shells, being careful not to tear the meat. Finely chop the clam meat, then add it to the cooked rice. Stir together until well combined.
- Spoon the rice mixture into each clam shell, packing it down slightly.
- Place the stuffed clams on a baking sheet or in a baking dish lined with the rock salt.
- In a small bowl, mix together the parsley, breadcrumbs, Parmesan, oregano, remaining 4 tablespoons olive oil and 2 tablespoons butter. Sprinkle the breadcrumb mixture over the stuffed clams.
- Bake for 10 to 15 minutes, or until the stuffing is golden brown and crispy. Top with a drizzle of extra-virgin olive oil and a sprinkle of lemon zest. Serve the stuffed clams hot. Enjoy!