Farmers Daughter Herbs

stuffed-clams

3 dozen cherrystone clams*

3 celery stalks

1 onion

3 cups dried bread crumbs

4 tbsp. butter, melted

Finely grated zest of 2 lemons

Juice of 1 lemon

2 tbsp. fresh chopped thyme

3 tbsp. fresh chopped oregano

Salt and freshly ground pepper

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Clean the clams. Remove them from the shells, reserving 24 small halves for serving. Coarslely chop the clams, celery, and onion. (If you use a food processor, do not over process).

Melt the butter in a large saucepan. Add the clams, celery, onion, bread crumbs, and 1/2 cup water to the melted butter and mix well. Stir in half of the lemon zest (reserving the other half for garnish) and all of the lemon juice and fresh herbs. Season with salt and pepper and mix well.

Preheat the broiler. Divide the clam mixture among the 24 clam shells. Arrange the shells on a baking sheet and place under the broiler for about 10 minutes, or until browned on top. Garnish with lemon zest and serve.

 

*Cherrystone Clams are up to 3 inches in size, are named for Cherrystone Creek, Virginia. Recommended for eating raw and cooking. This is usually what you get when ordering clams on the half-shell.