Best Clam Stuffing Recipes

CLAM STUFFING BAKE

Steps:

• In a small saucepan, saute the celery, peppers and onion in 1 tablespoon butter until almost tender. Stir in broth and carrot. Bring to a boil. Stir in stuffing mix. Remove from the heat; cover and let stand for 5 minutes. Stir in clams. , Transfer to two 6-oz. ramekins or custard cups coated with cooking spray. Melt remaining butter; stir in lemon juice. Drizzle over the stuffing mix. Bake, uncovered, at 350° for 15-20 minutes or until heated through and golden brown.

BAKED FISH WITH CLAM STUFFING

Steps:

• Preheat oven to 400 degrees.
• Sprinkle fish inside and out with salt and pepper. Set aside.
• Open the clams. There should be about one cup of shucked clams and one cup of clam juice. Put the clams on a flat surface and chop coarsely. Set aside the chopped clams and the juice.
• Heat two tablespoons of the butter in a saucepan, and add the onion, shallots, garlic, celery, green pepper, thyme and mushrooms. Cook, stirring, about five minutes. Do not burn.
• Add the clams, bread crumbs and beaten egg. Add salt and a generous grinding of black pepper.
• Place the fish on a sizable length of heavy-duty aluminum foil. Open up the cavity of the fish and stuff with the clam mixture. It will be quite full. Dot the top of the fish with two tablespoons of butter. Fold the foil over to contain the stuffing and keep it in place.
• Rub the bottom of a baking dish, large enough to hold the fish comfortably, with three tablespoons of butter. Add the fish. Pour the reserved clam juice and half of the wine around the fish, and place the dish on top of the stove. Bring the liquid to the boil. Place the dish in the oven and bake 30 minutes. Open up the foil. Pour the remaining wine into the pan and continue baking 45 minutes.
• Transfer the fish to a warm platter. Remove and discard the foil. Cover the fish with a clean sheet of foil to keep it warm.
• Place the baking dish on top of the stove and bring the liquid to the boil. Add the cream and stir. Pour and scrape this mixture into a saucepan, and bring it to a rolling boil. Swirl in the remaining two tablespoons of butter.
• Remove the top skin of the fish, leaving the skin on the head for decorative purposes. Pour the sauce over the fish and sprinkle with parsley. Serve the stuffing with portions of the fish.

CLAM STUFFING

Steps:

• 1. Drain clams and reserve liqueur. Remove clam stomachs and finely mince. Set aside. Cut ingredients in half for smaller fish, and double it if stuffing a turkey.
• 2. Melt butter in sauce pan over medium heat. Add onion, thyme, basil, salt, pepper, and pinch of paprika. Sauté mixture for about 3 minutes until onion becomes golden brown.
• 3. Break egg into large mixing bowl and beat well. Add bread crumbs and sautée mixture. Blend well.
• 4. Add minced clams and blend thoroughly. If stuffing is too dry add clam liqueur by the teaspoons until desired level of moistness is reached. Makes enough to stuff a 4 lb fish.
• 5. Cut ingredients in half for smaller fish, and double it if stuffing a turkey.

LEFT-OVER STUFFING? TURN IT INTO CLAM CAKES!

Steps:

• Mix all ingredients except paprika
• Spoon into greased muffin pans
• Sprinkle with paprika
• Bake at 350 degrees until toothpick comes out clean. Do not over bake. Aprox. 35-45 minutes

CLAM AND CHORIZO STUFFING

Steps:

• 1. Heat oven to 325 degrees. Spread bread cubes on a baking sheet in a single layer and bake 10 to 15 minutes, or until lightly toasted; set aside. 2. Increase oven temperature to 375 degrees. Heat a large skillet over medium heat and add sausage. Sauté, breaking up meat with a wooden spoon, until fat has rendered and sausage is cooked through, 8 to 10 minutes. Remove to a large bowl with a slotted spoon and set aside. Discard all but 2 tablespoons of the fat left in the pan. 3. Add garlic, onion, celery, thyme and sage to pan and cook over medium­low heat, stirring, until vegetables start to soften, about 5 minutes. Remove vegetables to bowl with sausage. 4. Melt butter in a small saucepan over medium heat. Cook, swirling pan, until foam subsides and butter just begins to brown and smell nutty. 5. Add bread cubes, mustard, parsley, brown butter, clams and clam liquor to bowl with sausage and vegetables and mix well. Season with salt and pepper to taste. Transfer dressing to a baking dish and bake until golden brown and crisp on top, about 15 minutes.