Laura's Stuffies Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 100 top neck clams shucked, reserving shells
2 T olive oil
8 large onions, coarsely chopped
1 heart of celery, chopped
1/2 c parsley, chopped
Juice of one lemon (optional)
4-6 T (or more to taste) Bell's Poultry Seasoning
3 cloves of garlic
1/4 lb salt pork, chopped skin removed
2 (16 oz) pkg of ground chourico
If you like things a bit spicy add cayenne or jalepeño
1/2 lb butter
2-3 loaves of at least day old white bread, cubed
Salt and Black pepper to taste
2-3 eggs, beaten
1 lb bacon, sliced into squares to top clams before baking
|
|
Directions: |
Directions:1. To open clams more easily freeze overnight before shucking.
Open (frozen) clams, chop by hand or in a food processor. Place clams and juices in bowl and set aside.
2. Cook chopped salt pork in a large skillet on medium heat until fat is rendered. Add chorizo, onion, garlic, celery (and jalepeño, if desired) to pan. Cook until veggies begin to soften. Add butter to melt. Cool mixture.
3. Place 2 loaves of bread in a very large bowl. Add above mixture, clams, poultry seasoning, and lemon juice. Mixture should be moist but not overly loose. If it is, add more bread as needed. Once it achieves the appropriate consistency, take a bit and cook it in a small skillet. Adjust seasoning to taste. Add beaten egg once desire flavor is achieved.
4. Spray empty clam shells with nonstick spray and fill with clam mixture as needed. (Note that not all shells will be necessary.) Place a bacon slice on top of each stuffed clam. At this point, clams can be fully frozen on a baking sheet and moved to Ziploc or airtight containers for future use.
5. Place clams on baking sheet lined with foil. Cook clams for 20 mins on 350ºF or until bacon and top is bit crispy and internal clam is very hot. Frozen clams take 40-45 mins.
|
|
Number Of
Servings: |
Number Of
Servings:150 or so clams |
Preparation
Time: |
Preparation
Time:1 hour or more |
Personal
Notes: |
Personal
Notes: This is a labor of love and boy do we love them!
|
|
This recipe for Laura's Stuffies is from