* We use fresh cherrystone clams in our recipe. If you wish to save a couple steps you can buy frozen chopped clams and use scallop shells as the serving dish. Fresh is best though!
* Easily made ahead of time and just finished off in the oven at the last minute.
* We love to serve these on a bed of coarse salt with a garnish of sliced lemons.


* 2 dozen live cherrystone clams
* 1 cup dry white wine
* 4 ounces sliced Ducktrap smoked salmon, coarsley chopped
* 1 1/2 cups corn bread, crumbled and toasted (homemade is best)
* 1 cup parmesan or romano cheese, shredded
* 1 cup red pepper, finely chopped
* 1/4 cup fresh flatleaf parsley, chopped
* 1 stick butter, melted
* 1 1/2 tablespoons fresh garlic, chopped
* 1 tablespoon vegetable oil
* 2 teaspoons salt
* 1 teaspoon spanish hot smoked paprika


* First scrub and rinse clams well. Put clams in large pot with lid, add wine. Steam on medium high heat about 10 to 15 minutes until clams open. While clams cook prepare filling.
* Fry smoked salmon in 1 tablespoon vegetable oil until crisp, about 3 minutes.
* Put remaining ingredients in a bowl. Add smoked salmon, combine well. When clams are done remove from pot and let cool enough to handle. Remove clams from shells, saving one shell from each. Chop clams and add to filling. Handpack each shell with filling, place on large baking sheet. Place under broiler until crisp and bubbling about 6 minutes. Remove and serve hot.
* This recipe makes 24 large clams. Enjoy!

All Contents © Lexington Seafood Co. - All Rights Reserved
Phone: (859) 266-8888, Email: