Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.
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stuffed quahogs

A really flavorful, classic new England appetizer. For a a more smoky and spicier flavor, replace the bacon with finely minced chorizo.

2 large chowder or quahog clams, reserving shells
1 slice bacon, finely minced
1 tablespoon unsalted butter
1/4 medium onion, finely minced
1 small clove garlic, finely minced
Salt, to taste
Freshly ground black pepper
1 tablespoon finely minced flat-leaf parsley
Juice from 1 lemon
2 tablespoons extra virgin olive oil, divided
1/4 cup plain breadcrumbs

1. Preheat oven to 425°F. Fill a large pot with 1-2 inches of water and bring to a boil. Add clams; cover and reduce heat to a simmer. Steam clams for about 7-10 minutes, until shells open. Remove clam meat from shells and finely mince. Transfer clam meat to a bowl and set aside.
2. Break apart shells from hinge; rinse and pat dry. Set aside 2 half shells and discard remaining 2 shells.
3. In a medium sauté pan, cook bacon until nicely browned. Transfer with a slotted spoon to bowl with clams.
4. In same sauté pan, melt butter over medium heat. Add onion and garlic and cook for about 5 minutes, until softened. Season with salt and pepper. Transfer to bowl with clams and add parsley, juice from 1/2 lemon, 1 tablespoon olive oil and 1 tablespoon water. Mix well (mixture should be wet). Add breadcrumbs and combine (add more liquid or breadcrumbs until it’s fairly wet and holds together).
5. Divide mixture equally among shells and place on a baking sheet. Drizzle with remaining 1 tablespoon olive oil and juice from remaining 1/2 lemon and bake until lightly golden brown. Finish under broiler for 1-2 minutes. Serve warm.

Serves 1.

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