CLAM STUFFING
I love Clams and this recipe is why I do. It is very tasty and delicous. Making this for anyone should be a testament that it is delicous.
Provided by Susan Cutler
Categories Seafood
Time 1h
Number Of Ingredients 10
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.
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