SNP Ambassador Chef Ryan Lopez whipped up a Loaded Baked Potato with Little Neck Clams – perfect for the main dish or to share on the side.
| 4 large russet potatoes | |
| 1/4 cup unsalted butter | |
| 1/4 cup whole-milk Greek yogurt | |
| 2 dozen clams, stemmed and chopped | |
| 3 cups water | |
| 1/4 cup freshly chopped chives | |
| 2 green onions, thinly sliced, white and green parts divided | |
| 1/2 cup reduced fat cheddar cheese | |
| 3 slices crispy bacon, cooked and crumbled | |
| 1 Tbsp. old bay seasoning | |
| Kosher salt | |
| Freshly ground black pepper |
Recipe developed by Chef Ryan Lopez
| 1. | Note: Wash the clams thoroughly and remove any blemishes. They should have no odor. |
| 2. | Preheat oven to 400°. Prick potatoes all over with a fork or sharp knife and wrap tightly in foil. Bake until soft, about 1 hour. |
| 3. | Fill pot with water and bring to the boil. Add clams and cover the pan for about 10 minutes until the clams open. Discard any clams that do not open. Remove the meat from the shell and chop. A medium to small dice will work fine. |
| 4. | Unwrap potatoes and cut lengthwise slits in the top of each. Carefully scoop out flesh from center of each potato into a medium bowl, then add butter, sour cream, chopped clams, chives, green onion whites, half the cheese, and half the cooked bacon. Season with salt and pepper. Mix until well combined. |
| 5. | Spoon filling back into each potato, mounding it on top. Sprinkle with remaining cheese and return to oven until melted, about 5 minutes. Top with scallion greens and remaining bacon. Sprinkle old bay over the top of each potato. |
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