Stuffed Little Neck Clams
Chef Barry Phillips, Lucky Fisherman
- 20 little neck clams
- 1/2 cup chopped yellow onion
- 1/4 cup diced green pepper
- 1/4 diced celery
- 1 package Ritz Crackers
- 2 tsp. chopped garlic
- fresh lemon
- salt and pepper to taste
- Texas Pete hot sauce
Begin by steaming clams until they open. Once clams are fully cooked and open, open shells, remove clam meat, and rinse clean.
Once cooled use large chef's knife to finely chop the clams, set aside.
In a medium size mixing bowl add clams, onion, celery, green pepper, Ritz crackers, garlic, salt and pepper to taste and juice of 1/2 half lemon.
If stuffing mix is dry, add a little water or clam juice to moisten.
Gently fold ingredients together until mixed well. Once ingredients are mixed use a teaspoon to spoon out stuffing mix and repack into clam shells.
At last, dash the top of the stuffed clam with Texas Pete and place in preheated 350 degree oven for 10 minutes or until browned.