Stuffed Clams

Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 dozen cherrystone clams
  • ¼ cup water
  • 4 slices of toast with crusts removed, broken into rough pieces
  • 1 tablespoon finely chopped shallots
  • ½ garlic clove, finely minced
  • 2 tablespoons butter
  • 1 tablespoon cognac
  • tablespoons chopped chives
  • Quick Aspic for Fish, chopped


    1. Wash the clams well in cold running water and place them in a kettle. Add the water, cover, and bring to a boil. Steam until the clams open, for six to fourteen minutes, depending on the size of the clams. Remove from the heat.

    2. Scrape the meat of each cooked clam into the container of an electric blender. Add one-quarter cup of the clam liquor, reserving the rest to be used in the aspic. Reserve sixteen half shells.

    3. Add the toast to the blender container and blend briefly on low speed until a paste forms, stopping the motor and stirring the mixture down with a rubber spatula as necessary.

    4. Cook the shallots and garlic in the butter until translucent and add them to the blended mixture. Add the cognac and blend briefly. Stir in the chives without blending.

    5. Spread the mixture into the reserved shells. Chill. At serving time garnish each clam with about one teaspoon of the chopped aspic.