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1
Begin by cleaning and rinsing clams in a large bowl with cold water.
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2
Get rid of any grit or sand.
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3
After rinsing them, begin preparing the steaming liquid.
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4
In a large pot, add olive oil, garlic, red pepper, salt, pepper and chopped parsley.
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5
Cook briefly until the garlic is slightly golden.
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6
Add the white wine and water and bring to a boil.
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7
Put the clams in the liquid, cover them and lower the heat.
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8
Simmer gently until the clams have opened.
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9
Once they opened, turn off the heat and let them cool in the pot while you prepare the stuffing.
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10
Do not throw out the liquid!
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11
For the stuffing, in a medium pan, add the olive oil, garlic, salt, pepper and crushed red pepper.
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12
Cook until the garlic is slightly golden.
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13
Add the chopped speck and cook until it is crispy.
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14
You will notice that the speck will get darker as it gets crispier.
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15
Add the bread crumbs and parsley.
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16
Cook until the crumbs are slightly toasted.
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17
Add the Parmigiana, wine and clam liquid.
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18
Turn off the heat.
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19
Preheat oven to 350 degrees F. Prepare a baking sheet with foil and drizzle with olive oil.
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20
Take the clams out of the shell and roughly chop them.
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21
Add the clams to the stuffing mix.
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22
Do not put the heat back on; you do not want to overcook the clams.
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23
Stuff the shells with the clam stuffing and put in the oven for 25 minutes.
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24
Enjoy immediately with a fine glass of white wine.
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25
Buon appetito!
