Baked Stuffed Clams

Ingredients

For the Clams:

• 2 tablespoons olive oil
• 1 small red onion, coarsely chopped
• 5 garlic cloves, crushed
• 1 cup dry white wine
• 16 littleneck or cherrystone clams (each about 3 inches wide), scrubbed
• Seaweed, for serving (optional)

For the Herbed Breadcrumb Stuffing:

• 2 tablespoons extra-virgin olive oil
• 1/2 medium white onion, minced
• 2 garlic cloves, minced
• 1/2 cup almond flour (or finely ground blanched almonds)
• 1 cup fine fresh breadcrumbs
• 1/2 cup finely chopped fresh flat-leaf parsley
• 1 tablespoon finely chopped fresh dill
• 1 teaspoon finely chopped fresh thyme
• 1/2 teaspoon finely chopped rosemary
• 4 tablespoons unsalted butter, softened
• Coarse salt and freshly ground pepper
• 4 to 6 tablespoons clam broth (reserved from steaming clams)

Instructions

1. 1
   For the Stuffed Clams: Heat olive oil in a pot over medium high. Cook onion until softened but not browned, stirring occasionally, about 5 minutes. Add garlic, and saute, stirring, just until fragrant, about 1 minute.
2. 2
   Add wine, and bring to a simmer. Add clams, and stir to combine. Cover and steam until clams have opened, 5 to 7 minutes. Remove from heat. Use a slotted spoon to transfer clams to a rimmed baking sheet to cool, discarding any that do not open. Strain clam broth through a fine sieve, and reserve for making stuffing.
3. 3
   When clams are cool enough to handle, remove all meat, and reserve. Remove half of each clam shell, and discard. Arrange the remaining halves on a rimmed baking sheet. Cut each clam into ½-inch pieces; return pieces to shell. (Clams can be prepared to this point up to 1 day ahead. Cover with plastic wrap and refrigerate.)
4. 4
   Preheat oven to 350° F. Dividing evenly, press stuffing into clam shells, smoothing with the back of a spoon. Bake until tops are golden, 25 to 30 minutes. Nestle clams on seaweed, if desired, and serve immediately.
5. 5
   For the Herbed Breadcrumb Stuffing: Heat olive oil in a saute pan. Cook onion and garlic until translucent, stirring frequently, about 5 minutes. Remove from heat and let cool completely.
6. 6
   Stir together onion mixture, almond flour, breadcrumbs, herbs and butter in a bowl; season with salt and pepper. Stir in just enough clam broth to moisten stuffing.