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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Denise's Stuffed Clams Recipe

4.8 stars - based on 3 votes
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This recipe for Denise's Stuffed Clams is from Our Family "Yummies", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 doz cherrystone clams
2 slices white bread (no crust)
1 medium onion finely chopped
2-3 medium celery stalks
1/4 cup butter
12-15 Ritz crackers, crushed
1/2 lb Linguica sausage (casing removed)
red and 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 sausage.
Remove sausage, add butter and saute onions, peppers and celery in butter.

Grind clams in food processor.

Mix together soaked squeezed bread, crackers, clams, sausage, 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 mixture.
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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