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Denise's Stuffed Clams Recipe

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This recipe for Denise's Stuffed Clams, by , is from The Columnset Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
William Rice
Added: Saturday, August 13, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 doz cherrystone clams
2 slices white bread
1 medium onion finley chopped
2-3 medium celery stalks
1/4 cup butter
12-15 Ritz crackers, crushed
7 oz can small shrimp or 8 small shrimp chopped
green pepper
white wine or sherry

Directions:
Directions:
Wash clams and steam open. Save shells. Reserve 1-2 cups broth. Soak bread in broth. Saute onions and celery in butter.

Mix together soaked squeezed bread, crackers, clams, shrimp,celery, onion and peppers. Moisten with clam broth and wine or sherry

Fill clean clam shells with mixture. Brush with butter and wine.

Bake at 400 for 30 minutes, brushing occasionally with butter/wine mixure.

Number Of Servings:
Number Of Servings:
12 clams
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
At low tide in Wellfleet the kids (and some of the adults) like to go clamming at the beach or at Billingsgate Island. Here is one of our favorite ways to put those clams to good use. They make a great appetizer and several can even make a meal.

 

 

 

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