(Yields 6-8 Coquille or large clam shells)
This recipe is a scaled down recipe from a recipe I used while chef at the Beekman Arms Hotel in Rhinebeck NY.
4 tbsp olive oil
1 tbsp bacon fat or margarine
1/3 cup chopped celery
1/3 cup chopped onion
1 tbsp chopped red pepper
2 oz white wine
12 oz chopped clams with juice
1 tbsp chopped parsley
1/2 tsp thyme
1/2 tsp marjoram
2 dashes of Tabasco
2 tsp Worcestershire sauce
1 tsp Old Bay Seasoning
2 tbsp grated cheese
5 cups bread cubes (or make your own with two day old French or Italian bread)
Sauté onions, celery and red peppers in oil and bacon fat.
After three minutes add white wine and chopped clams.
Sauté another 3-4 minutes.
In a large mixing bowl fold clam mixture and all remaining ingredients.
Mix well, then portion mixture into shells.
Bake at 400 degrees for 15-18 minutes.
Serve with fresh lemon wedges.
