Santa Barbara Stuffed Pismo Clams

Picked fresh from the tide waters of Santa Claus Lane Beach, Santa Barbara. These grilled clams are flavored with garlic, fresh parsley, Parmigiano Reggiano cheese, and great olive oil. (Each Pismo clam is 4 1⁄2 (minimum legal size) to six inches across but does not have a tremendous amount of meat. Flavor, well that is something else all together. Let’s just say its worth getting wet.) The first time I ever had these, my niece Zoe turned out to be a master clammer hence inherited the Clam Gauge. By the way the limit is 12 and you need a license unless your under 16 and she was at the time.) Preheat the grill (broiler) to high.

2 Pismo clams1 per person. (Can’t buy these hence you just have to get wet.) Sour dough bread crumbs not too finely chopped

Garlic cloves
Ground Parmigiano Reggiano cheese
Finely chopped fresh parsley
Salt and freshly ground black pepper
Fresh cold pressing non filtered extra virgin olive oil 1 lb. Rock Salt
Parsley sprigs for decoration

Wash clams in several rinses of cold water, then open shells, retaining the best shell halves and the liquid. Remove all the flesh and the liquid into a small mixing bowl. Chop the clams into bits. Return to bowl. Add bread crumbs, garlic, chopped parsley, salt and pepper.

Load the mixture into a clamshell, pressing the mixture firmly. Top with Ground Parmigiano Reggiano cheese and drizzle with olive oil

Arrange a serving platter or individual plates with rock salt to receive the clams fresh off the broiler.

Place the stuffed clams, open sides up, on a baking sheet with a layer rock salt so they clams stay level. Place under the grill (broiler) and grill (broil) the clams for 5-6 minutes, or until the topping is golden brown.

Note:

1. New England’s large quahogs are a good substitute. (picture)