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 Denise Gianatasio is a Northport Village resident and freelance writer. She is a licenced agent at Signature Premier Properties, 172 Main Street, Northport 631-754-3600. Denise enjoys cooking and sharing her recipes and family stories, as she wants to inspire a warm sense of home with her readers. Please feel free to contact her for any advice you may need at dishinwithdenise@yahoo.com. |
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An old time favorite ~ stuffed baked clams. Clams are abundant at this time of year and locally fresh …don’t let the beautiful weather go by without making this easy to prepare treat! I recently watched a Bayman at work for hours raking and pulling up clams…so much hard labor work to bring us these jewels of the sea. Thank you! You can prepare as a main meal or an appetizer, along with a salad or a chowder. The kids may be back to school…but we are still able to keep the summertime feeling… lingering. After homework and a day at school or work ~ you’ll feel revived, pour a glass of wine, and head outdoors to enjoy! xoxo To prepare 12 stuffed clams: 1 sweet Vidalia onion diced In a large sauté pan, cook onions in olive oil and butter until soft and transparent. Add garlic and sauté for 3 minutes. Add chopped tomatoes and continue to cook on low for 3 more minutes. Remove pan from heat and add all fresh herbs and spices. Add clams, clam juice, white wine, cheese, bread crumbs and mix together well. You can prepare earlier and refrigerate till ready. Scoop stuffing into empty clam shells placed on a cookie sheet and bake in oven at 350 degrees till bubbly and a golden color. Approx. 10 minutes. Serve with fresh lemon wedges! |
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20 lucky winners will win $500 each in prizes totaling $10,000. 