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Sweet and Savory Clam Bake Twice Baked Potatoes

Sweet & Savory Clam-Bake Apricot Jezebel Twice Baked Potato

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Prep Time: 15 minutes
Cook Time: 30 minutes
Author: athomewithrebecka

Ingredients

  • 6 Penobscot McCrumb Potato Boats or Cups
  • 3 cups Penobscot McCrum plain Baked Potato Pulp
  • 1 pound fresh clams
  • 1 6.5 ounce can chopped clams in water
  • 2 cups sharp cheddar cheese plus 6 tablespoons, grated
  • 1 teaspoon celery salt
  • ½ teaspoon onion powder
  • ½ teaspoon Old Bay Seasoning
  • ½ teaspoon pepper
  • pinch red chili flakes
  • 1 tablespoon plus 4 tablespoons sour cream
  • ½ cup milk
  • ½ cup butter plus 4 tablespoons
  • 1 cup chicken stock
  • ½ cup white wine
  • ½ teaspoon shallot
  • 2 tablespoon apricot jam or jelly
  • 1 tablespoon creamy horseradish
  • 2 teaspoons chopped chives

Instructions

Directions

  • In a large mixing bowl combine, Penobscot McCrum potato pulp, celery salt, onion powder, Old Bay Seasoning, 1 tablespoon sour cream, red pepper flakes, salt and pepper to taste, stir to combine.
  • Melt ½ cup butter in microwave. Rinse canned clams in cool water, add butter and clams and 2 cups shredded cheddar cheese to potato mixture, and stir to combine
  • Fill Penobscot potato Boats or Cups with about ½-3/4 cups potato mixture, top each potato with 1 tablespoon shredded cheese, bake in 350 degree oven for 20-30 minutes or until golden brown

For the Fresh Clams

  • Rinse fresh clams in cold water, drain on paper towel
  • Melt 1 tablespoon butter in a saute pan over medium heat, mince shallots and saute until translucent, add chicken broth, white wine and cook for 1-2 minutes until bubbling and hot, add clams and toss until they begin to open. As the clams open, remove the opened clams to a bowl, continue this method until all clams are open and transferred to the bowl.
  • Discard and calms that remain closed, as they may not be safe to consume.
  • Add remaining butter to saucepan and stir until melted. Test for flavor, add more broth, wine, or salt and pepper to taste.
  • Keep broth warm until ready use.

Apricot Jezebel Sauce

  • In a small mixing bowl combine, 4 tablespoon sour cream, 1 tablespoon creamy horseradish and 2 tablespoons apricot jam

Notes

To serve:
Place cooked potatoes in shallow bowls, add 4-5 cooked clams to each bowl, spoon hot broth over clams, add a dollop of Jezebel sauce to each potato and garnish with chives. ENJOY!!!