CLAMS

Back in 1961 we were living in Oneida, New York.  After spending most of our lives in New Britain, Connecticut I took a sales job with an assigned territory in central New York.  Prior to relocating we purchased a nice ranch home on North Willow Road between Oneida and Canastota, New York.  This was a real change in scenery for us. Our back yard abutted nearly 100 acres of woodland that ended at the border of the New York State Thruway.  Downtown Oneida or Canastota were several miles away and our neighborhood consisted of only three or four houses.  At the time we only had two children, Mary Ann and Bill Jr, the other two were still in a galaxy far, far away.  Anyway, back to my story.

Since this goes back 59 years, I might have forgotten a few details, but the clam part remains very clear in my mind.  For some strange reason I recall wanting to make Oysters Rockefeller.  I must have had a recipe for them and decided to give it a shot.  Remembering details that many years ago is not working as well as I would like, but I do remember trying to surprise Marge with my culinary skills.  Off to the kitchen I went to layout my ingredients and try my luck.  Reviewing the recipe I immediately saw I was in trouble.  I had no oysters, had no Swiss cheese, I had no spinach.  Oysters Rockefeller was not going to happen.  Time to improvise.

Fortunately I had enough ingredients at home (I have no idea why I had fresh clams in the house) to create “Bill’s Clams”.  See the recipe below.   I along with friends and family members continue to use it to this day, 59 years later. The recipe I created back in 1961 used the fresh Littlenecks.  Many people had a hard time opening the clams so I decided long ago to give minced canned clams a shot.  So much easier and they worked quite well.

BILL’S BAKED STUFFED CLAMS

3 or 4 cans minced clams, drained, juice reserved

2 medium onions, minced

2 green bell peppers, minced

1/4 pound butter (one stick)

Spices and herbs:  Celery salt,   Ground pepper,    Paprika   Garlic powder,   Parsley flakes,   Oregano,   pinch of Thyme

1 tablespoon extra virgin olive oil

1 tablespoon lemon juice

Bread crumbs as needed (fresh preferred)

5 or 6 tablespoons reserved clam juice

1 tablespoon olive oil

Paprika

Empty clam shells as needed

On medium heat melt stick of butter, sauté the minced onions and peppers in butter until soft.  While sautéing season liberally with all seasonings (only pinch of thyme). Add lemon juice.  When mixture has softened add clams and continue sautéing for about 5 more minutes.  Add the 5 or 6 tablespoons clam juice.  Turn off heat and stir in bread crumbs until liquid is absorbed by the crumbs.  Mixture should still be moist, not crumbly.  If too dry add more clam juice.  Fill empty clam shells.  Sprinkle a little olive oil on each to moisten and garnish with paprika.  Can be frozen at this point or bake at 350 degrees for 10 to 15 minutes.                                               Makes 19 – 20