I remember my mother, grandmother and great aunts making stuffed clams on a hot summer day. It was almost as if they liked the kitchen inferno. They made in credible stuffed clams and here is how they did it:

I am an Italian-American. Most Italians, at least those from my neighborhood have looked at clams as a delicacy. That is how I always saw them being made. I truly believe that they are one of the best things I ever ate.

Growing up, most Italians that I knew were middle-class. My mother always thought (probably rightly so), that we were stepping back into the depression. Given that, she always stretched ingredients. That is really not a bad thing. She still prepared world-class meals.

She made depression era stuffed clams. The clams were the expensive ingredient that were only purchased when there was an extreme sale or someone gave them to us. The other ingredients included – stale Italian bread, garlic, parsley, salt, pepper and olive oil.

The Italian bread was torn apart and soaked in water. When soft, it was squeezed until the water was removed. Then it was placed in a bowl with 4 cloves of chopped garlic, one bunch of Italian parsley, chopped, salt and pepper to taste.

The clans were rinsed and scrubbed to remove sand. The clams were placed in a pot with approximately 1/2 inch of water. With the stove top on high, the clams were steamed open. When the clams are JUST open, they release lots of juice into the steaming water. Save that liquid. Chop the clans as coarsely or finely as you like. Add the chopped clams and enough liquid to moisten everything. And a little olive oil to further help bind everything.

Scoop the mixture into the empty clamshells. Top with a couple of drops of olive oil. Bake at 400F until the tops are lightly golden brown, approximately 25-30 minutes.

This is a stretched out, wonderful side dish or it could be an entrée. Just add a salad. You will never buy store-bought stuffed clams, which really are all bad branding anyway, ever again.