Ingredients: |
Ingredients: 100 top neck clams (Freeze for ease of opening)
1-2 pints, fresh chopped clams from store, if available
5-6 packages of stale rolls, cubed (I use whatever type is available as day old bread at the store. Cube it and leave it out uncovered in a giant bowl stirring to allow bread to dry. You can also put in the oven on 300º--stir to avoid browning.)
1/2 lb bacon, sliced fairly thin
8 large onions, chopped
1-2 stalks celery, chopped
3 cloves of garlic, minced
1 stick butter
1 lb Portuguese chorizo, crumbled or chopped
3-4 T Bell's Poultry Seasoning (I never measure. Just guessing. I like a lot)
1-2 T Old Bay (same as above)
Cayenne to taste (I generally use a coupla shakes)
Zest of a lemon
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Directions: |
Directions:I freeze the clams to make opening them easier if Rich is not around. Shuck and strain the clams, reserving the juice. I either hand chop or pulse in Cuisinart to chop depending on my mood and energy level. (If you use the food processor, don't chop them too fine.) Refrigerate clams and juice. Rinse and reserve clam shells. Be sure to check for and remove random shell bits. You can do this the day before.
Cook bacon in large sauté pan on medium high heat until mostly rendered but not crispy. Add onion, celery, parsley and garlic and continue to cook until aromatic, (about 5 mins.). Add chorizo and cook for another 5 mins or until meat starts to render. Add butter to melt. Cool mixture.
Add mixture to large bowl containing most of the bread. Add clams, clam juice, poultry seasoning, Old Bay, lemon zest and cayenne to taste. Check moisture level. It should be nice and moist but not too soggy. Have some extra bread on hand in case the mixture is too wet. It should hold together but not be leaking juice when you pick up a handful. We often cook a bit of the mixture to test the flavor profile. Just take a spoonful and cook in a small skillet. Adjust spices as necessary. Remember the flavor will improve with time.
Place clam shells on cooking sheet lined with aluminum foil and spray with nonstick spray. Load up the shell nice and high.
At this point you can cook them, freeze them, or both!
To cook: 375ºF for about 30-45 mins depending on the moisture of the clam mixture and how toasty brown you like your stuffies.
To freeze: Place baking sheet in freezer for about 45-60 minutes or until frozen solid. Remove frozen clams from baking sheet and place in Ziploc bag or Tupperware. Store for up to 2 months.
Serve with fresh lemon, Tabasco, and LOVE! |
This recipe for Stuffies (Stuffed Clams) is from