- 4 Quahog or Chowder Clams
- As Needed Water
- 4 Tbsp. Butter
- 1/2 Cup Finely Diced Onion
- 4 Garlic Cloves-finely minced
- 4 Basil Leaves-cut into thin strips or chiffonade
- 2 Tbsp. Extra Virgin Olive Oil
- 1 1/2 Cups Panko Bread Crumbs
- To Taste Fine Sea Salt and Black Pepper
Place the clams into a large pot, add enough water to cover the bottom of the pot by 1/2 inch. Cover and bring to a full boil, and cook until the clams just open up.
Remove the clams and allow to cool. Pour the leftover broth into a tall, narrow glass to allow sand to settle, reserve for later use.
When the clams are cooled, remove the clams from the shell and chopinto 1/8-inch pieces. Reserve.
Twist apart the clam shells and lay all eight halves on a baking sheet for stuffing.
Preheat an oven to 375 degrees f. In a saute pan over medium heat, add the butter and onions. Cook for about 2 minutes or until softened and sweet smelling.
Add the garlic and cook for about 30 seconds or until aromatic, but not browned. Add the reserved clams, bread crumbs, basil and olive oil, seasoning to taste with salt and black pepper. Pour in a two tablespoons of the reserved broth, leaving the sand at the bottom of the glass.
Stir into the stuffing to combine. Divide the mixture into the clam shells and gently firm up, but do not pack hard. Bake in the preheated oven for about 15 minutes or until golden brown. Serve and enjoy!