New England Stuffed Clams

You’ll want to start by steaming your large clams. Put 3 inches of water on a medium heat and bring to the boil. Add in the clams and put the lid on your pan. Steam the clams util their shells open, which will take 8–10 minutes. Keep the clam water as you’ll need it later!

Once the shells have opened, removed the clam meat (not the foot) and then clean the clam shells ready for stuffing. Take all of the clam meat and mince in a food processor.

Heat a large frying pan on a medium heat and add butter. Throw in onion and fry for around 3 minutes, stirring regularly. Add garlic, celery and green pepper and stir for another 3 minutes.

Add clam meat, breadcrumbs, paprika, lemon juice, salt and pepper and parsley and stir for around 2 minutes.

Remove pan from heat and use a little of the clam water at a time to combine the mixture. Spoon the stuffing mixture even into the cleaned clam shells and sprinkle with Parmesan. Place stuffed clams on a baking tray and put in the oven and bake for around 20–-25 minutes, until stuffed clams turn golden and crispy.