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Posted on Mar 12, 2009 in
Baked Pismo Clams

My latest interest has been clamming for Pismo Clams. They are 6" across and fun to go for and I've filled my limit every time so far...

Baked Pismo Clams

Makes 10 ea.

10 ea. Pismo Clams, Steamed & Chopped Medium, Save the Shells

1 ea. Onion, small dice

3 ea. Celery Stalks, small dice

1 ea. Green Bell Pepper, small dice

1 ea. Large Carrot, peeled, small dice

1 bunch Chopped Cilantro

1 ea. Large Tomato, small dice

2 ea. Garlic Cloves, chopped

Sauce Mix

2 Cups Mayonnaise

2 TBSP. Dijon Mustard

1 tsp. Chopped Chipotle Pepper

1 TBSP. Fresh Lemon Juice

*Mix ingredients all together*

3 Cups Bread Crumbs -Your choice, Panko, Italian, Fresh

Kosher Salt-Fresh Ground Black Pepper

10 ozs. Sweet Butter

1/2 Cup Shredded Mozzarella

Mix together with the onion, celery, green bell pepper, carrot & tomato, then mix well with the sauce. Add in bread crumbs to finish the filling. Stay alert at this stage as sometimes the clam mix does not need all of the bread crumbs, or it may need a little more.

Fill one half of the clam shell with the mix and then flake butter on the top. Cover with the other half of the clam shell, wrap in aluminum foil and then bake at 350 for 30 minutes until it hits 145 degrees, internal temp. Unwrap from foil, remove top of clam shell, cover with shredded mozzarella and then throw in oven for 5 minutes until cheese is melted. Serve on plate or platter of blue colored rock salt with lemon wedges.