Clam Stuffed Italian Shells with Cream of Clam Sauce

Stuffed shells are a hearty and satisfying meal; this version has a rich delicious cream of clam sauce to top off the classically stuffed shells.

Instructions

Combine the five ingredients above for filling and chill. To prepare the sauce, add clam juice and wine to a sauce pot and reduce by one third over medium heat. Reduce heat to medium low and add the cream, butter and basil, simmer for 5 minutes. Add the clams and cheese, sauce is ready for oven. Stuff cooked pasta shells with prepared mixture. Place shells in a baking dish, pour sauce over and bake at 325 degrees for 25 minutes. Remove from oven and garnish with fresh chopped parsley and sliced sundried tomatoes.

Yield:  5-6 entrees

Ingredients

32 large pasta shells, cooked to instructions

Filling:

  • 3 Cups Sea Watch Chopped Sea Clams, drained and juice reserved
  • 2 Cups Ricotta Cheese
  • 1 Tbsp. Fresh Garlic, minced
  • 1 Tbsp. Sundried Tomato in Oil, minced

Sauce:

  • 1 Cup Chopped Sea Clams
  • ½ Cup Reserved Clam Juice
  • 1 Cup Heavy Cream
  • 2 Tbsp. Butter
  • 1/3 Cup White Wine
  • 4 Oz. Asiago Cheese, shredded
  • 1 Tbsp. Fresh Basil, chopped

Product Codes

Sea Watch: 0S31 – 6/51 oz.
Sea Watch: 01S31 – 12/51 oz.
Sea Watch: 01G31 – 12/51 oz.
Capt Fred: 01S47 – 12/51 oz.