when baking, follow directions.. when cooking, go by your own taste.. ~ Laiko Bahrs
i bought these large sized lokan (clams) at MYR4 for a kilogram..
so, i’d been wondering what to with them.. grilled in the oven.. steamed wrapped in tin foil.. shelled and stir fried..
“b, can you make those lemon clams?”
ah right.. his favorite ‘lemon clams’.. hubs just loves this dish, and whenever we have large clams in stock, he’ll ask me to prepare it..
it’s an antipasti (appetizer) recipe from Anna Del Conte’s Classic Italian Recipes cook book, for cozze ripiene, or stuffed mussels.. however, i used clams, so it’s mollusci ripiene today~
according to Anna, the recipe is the most common for stuffed mussels, but there are variations in every region in Italy.. some recipes add cheese in the topping mixture, while others add chopped bits of bacon as well..
while delicious on its own, the clams taste great as topping for bread too, especially toasted slices of baguette.. just scoop out the clams with the stuffing and place it on top of lightly toasted thin slices of French baguette.. just imagine juicy and fat clams with zesty bread crumbs and parsley bits mixed with warm bread.. great for a munch in the late afternoons with a cup of hot coffee~
lokan shells need to be scrubbed well with a stiff-bristled brush to clean.. there are fine fuzz all over the shells that trap particles of mud that needs to be rid of before cooking the clams.. if you don’t have a brush, just vigorously rub the shells all over under running water using your thumb until they’re really clean..
you can substitute the parsley with dill or sweet basil if you like.. i’ve tried both and each gives a totally different flavor to the stuffing.. if you want something spicy, add a bit of dried chilli flakes in the stuffing mix for some heat.. if you don’t have lemons, limes work just as well..