Unveiling the tastiest Clam Stuffies recipe using Cherrystone Clams

In this video, we're unveiling the tastiest clam stuffies recipe using Cherrystone Clams. This recipe is a surefire way to impress your friends and family at your next potluck or dinner party!
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▶▶🖨 PRINT RECIPE Coming Soon!
Clam Stuffies! (Cherrystone Clams from Whole Foods)
Buy 12 Cherrystone Clams to make 6 Stuffies.
Bake them in the oven on a tray at 350 degrees
for 7 to 8 minutes until they just open about ¼ inch.
Let them cool enough to handle then take a knife and
Cut the two muscles inside the clam to open.
Remove the clams and set aside. Cut of all the muscles
Off the shell and wash. Set aside!
To make the stuffing fry about 1/8 cup diced pancetta and
leave it in the pan. Then add 1 tsp. minced garlic and then
½ cup diced celery, ½ cup diced sweet onions and ½ cup
diced red bell pepper. Then add some dry herbs and a splash
of white wine. Then add about 1/8 cup clam juice.
Cook until soft then put them in a bowl.
In a separate bowl mix 2/3 cup of bread crumbs, ¼ stick of
melted butter, 1/8 cup fresh chopped parsley. lemon juice,
and 1/8 cup clam juice. Mix well and add to the veggies.
Chop your clams into ¼ inch. pieces and in a bowl add an equal
amount of stuffing to the clams and stuff the clam shells.
Sprinkle a bit more bread crumbs on top and bake at 400 degrees
until golden brown. About 30 to 35 minutes.
Serve with hot sauce and lemon wedges.
Enjoy!
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[@supertug2005]

RIP Shotgun Red! You were a great cook! We loved all your recipe ideas!

[@CookingwithShotgunRed]

Thank you! He would appreciate you saying that! shotgunred.com

[@snickersblah]

Definitely going to have to try this...looks incredible. What an unbelievable character that guy is! Such an earnest and sweet man. Just discovered this channel today. Thank you for continuing on with the content and sharing with us, Sheila ❤️

[@CookingwithShotgunRed]

Thanks for subbing!!! :)

[@Handofseeds]

wow this recipe looks great. New subscriber here. I love the channel. Thanks for the video.

[@CookingwithShotgunRed]

Awesome! Thank you!

[@patriciacrawford7290]

Thank you so much for such an informative video!

[@ScubaOz]

Always wanted to try this, never had. But will now, thanks for the vid!

[@CookingwithShotgunRed]

Now is the time to try it! :) Your so welcome!

[@chrisedmonson6458]

I really enjoyed your method. Thank you for making it easy. You are very encouraging. I thought your interaction with with your camera woman and giving props to other peeps is so loving and humbling. I put the shells in the garden. or a rural drive way :D

[@CookingwithShotgunRed]

Your welcome! Steve passed away Dec 2018

[@wendycarpenter4281]

Oh this looks amazing 😍😍😍. I love cherrystone clams, well all seafood) kinda sucks though as I'm a Colorado girl...& we're landlocked!!! LMAO.

[@ronaldyeater3322]

OMG bro I'd eat 2 dozen but it's like clams casino lol. Need to use cauhogs for a stuffies, I'm in RI, and we have 2 main stuffies, Portuguese with chorizo and without lol. Best is just raw couhogs and just cauhog liquor/juice, no water or clam juice, too expensive for restaurants but at home😢🥲😢 lol, my friend runs a claiming boat, I'd eat any variety, but restaurants use so many Ritz crackers and no actual clams? Guess too expensive? But I eat them, have an industrial shucker to save time, and buy Xtra cauhog juice/liquor from seafood vendor when need some. Love any variation, I know restaurants can't afford to make right would be like $10+ each lol, tyvm

[@CookingwithShotgunRed]

Thanks for sharing!

[@ronaldyeater3322]

@@CookingwithShotgunRed 👍

[@CaptainMiiiidnight]

We Dig It!

[@CookingwithShotgunRed]

Thanks!!!😊

[@winemaker279]

if it aint it ought'a bee

[@petercarroll2323]

Never use 'cooking wine' from the store shelf! Use a white wine that you would drink ... you'll
get far better results. Minced garlic should go in right before the wine.
Also, it's far better to make your own homemade, clam juice. Before you start the veggies for
the stuffing, boil a few horoughly cleaned clams (3 or 4 cherrystones will do the trick) in a cup
(or so) of drinking water. This will yield delicious clam broth/juice.

[@CookingwithShotgunRed]

Thanks for the tip!

[@melaniechase2720]

You don’t need to remove the muscle it’s fine they just bake

[@briantroutman4839]

Rip