In my ever so humble opinion, eating out on Valentine’s Day is reserved for those still in the wooing stages of life. After almost 29 years of marriage, Matty and I prefer a romantic night at home rather than contend with an overpriced prix fixe menu reserved for this occasion. I believe the same holds true for New Year’s Eve.
If we are in New Jersey on February 14th, chances are dinner will be in front of our fireplace with the sounds of Sinatra and John Pizzarelli in the background. The weather has been bitter cold lately so the thought of relaxing in front of the fire is very appealing to us. With our Lucia away at college, my plan is to do a simple seafood spread.
I have been eating my mother’s baked stuffed clams for as long as I can remember. They were sure to make an appearance every Christmas Eve and at parties throughout the year. Since we ended up spending Christmas Eve with friends this past Christmas, we are overdue and frankly, really craving stuffed clams. I’ve never had a better tasting one in any restaurant. Usually, they are served as an appetizer but this year I’m making them as the main event on Valentine’s Day.
Going out for seafood is one of our favorite things to do. Inevitably, somebody always orders some sort of clam dish and we will wrap up all the shells to bring home. The shells eventually crack and break so it’s important to keep adding to the collection.
These are super simple to make and you’ll probably find it’s better to enjoy these at home rather than in a restaurant since most portions consist of only four or five clams.
Baked Stuffed Clams
Makes about 2 dozen
Add 2 cans (tuna size cans) of minced clams to a bowl with the juice. Use less juice for a not so briny flavor
Fry:
1 1/2 to 2 cups of breadcrumbs
Garlic powder, oregano and parsley to taste
1/4 cup grated Parmesan cheese
In 4 tbsp of vegetable oil for about 2 minutes
Add to the clams and gently mix
Line a baking sheet with foil and fill the shells with the clam and breadcrumbs mixture. Top with a pinch of plain breadcrumbs, bits of bacon, a couple of drops of EVOO and a sprinkle of paprika
Bake at 350 degrees for 10-15 minutes
Squeeze fresh lemon before serving
Note: while baking is more of an exact science, cooking is not. It’s important to use your senses to determine more or less of quantities of ingredients. Much of cooking is personal taste. Fresh clams also work well. I keep a bag of Bacon Crumbles from Costco in my freezer which work well here.
**Clean the empty clam shells by soaking them in a big bowl of hot, soapy water. Air dry and store in a plastic bag for next time.
To accompany the stuffed clams on Valentine’s Day I’ll include some other gems from the sea like a dozen or so oysters and some shrimp.
A beautiful, pink Wolffer sparkling wine is what we will be drinking. Festive and delicious!
Chocolate is a must on Valentine’s Day. I like to cut up some pineapple chunks, strawberries, banana slices, cubes of pound cake and a few marshmallows for fun to be dipped into a crock of decadent chocolate fondue. I spice up my fondue with a little cherry brandy, but a couple of drops of peppermint extract or pinch of cinnamon also work nicely.
In my ever so humble opinion, Valentine’s Day is about spending time with the ones we love, whether it’s with a special someone or our favorite people, including our pets.
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