"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Denise's Stuffed Clams Recipe

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

Contributor:  
Contributor:  
William Rice

Category:
Category:

Ingredients:  
Ingredients:  
50 clams
1 1/2 lb ground linguiça, browned
2 large yellow onions, chopped
1 green pepper, chopped
1 red pepper, chopped
2 cups of clam water
4 sleeves of Ritz crackers
7 slices White bread
6 stocks of celery
3 tablespoons butter
3 teaspoons old Bay seasoning‘s
2 1/2 teaspoons dried basil

Directions:
Directions:
Steam clams open and remove the meats. Chop meat in food processor. Save the Clam water for recipe. Separate and clean shelves.

With a food processor, chop Ritz crackers to crum size

With food processor reduce chopped peppers, celery and onions. Add to pot to sauté with butter till soft

Add linguiça and chopped clams to cracker crumbs.Add sautéed vegetables and juices to mix.Add old Bay and ground basil to mix. Add soaked bread, squeezing the bread to remove most of the moisture. Tear bread into small pieces as you are adding it.

Mix all ingredients thoroughly and spoon into cleaned half clam shells.

Freeze clams in a single layer to harden mixture.

Cook at 350° for 25 to 30 minutes until cooked all the way through.

Number Of Servings:
Number Of Servings:
40 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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