Stuffed Barbecued Clams
Ingredients
| 12 large quahog clams, in shell | ||
| 1 cup celery | ||
| 1/2 cup onion | ||
| 2 tbs Italian parsley | ||
| 1 cup fresh Italian breadcrumbs (more if needed) | ||
| black pepper to taste | ||
| dry white wine, if needed |
- Open clams and reserve as much juice as possible. Reserve shells.
- Roughly chop the clams and add to a large bowl along with the clam juice.
- Finely chop the celery and onion, and parsley and add to the bowl.
- Add the bread crumbs and mix until mixture is slightly sticky and holds together. If you need more liquid to hold the mixture together, use a little dry white wine.
- Fill each bottom of each shell with a mound of the clam mixture. About 2 tbs each.
- Cover each with the top shell and wrap each clam completely in aluminum foil.
- Place wrapped clams over hot coals and cook for 10 to 15 minutes.
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