DAD'S FAMOUS STUFFIES RECIPE

Steps:

• Add 2 in. of water to a stockpot. Add clams and chourico; bring to a boil. Cover and steam 15-20 minutes or until clams open.
• Remove clams and sausage from pot, reserving 2 cups cooking liquid; cool slightly. Discard any unopened clams.
• Preheat oven to 350°. Remove clam meat from shells. Separate shells; reserve 30 half shells for stuffing. Place clam meat in a food processor; process until finely chopped. Transfer to a large bowl.
• Remove casings from sausage; cut sausage into 1-1/2-in. pieces. Place in a food processor; process until finely chopped. Add sausage, onion and seafood seasoning to chopped clams. Stir in stuffing cubes. Add reserved cooking liquid and enough water to reach desired moistness, about 1 cup.
• Spoon clam mixture into reserved shells. Place in 15x10x1-in. baking pans. Bake 15-20 minutes or until heated through. Preheat broiler.
• Broil clams 4-6 in. from heat 4-5 minutes or until golden brown. If desired, serve with lemon wedges and pepper sauce. Freeze option: Cover and freeze unbaked stuffed clams in a 15x10x1-in. baking pan until firm. Transfer to resealable freezer bags; return to freezer. To use, place two stuffed clams on a microwave-safe plate. Cover with a paper towel; microwave on high 2-1/2 to 3 minutes or until heated through. Serve as directed.
• Yield: 10 servings (3 clams each).
• Editor's Note: Hot chourico can be found at michaelsprovision.com and gasparssausage.com.
• Originally published as Dad's Famous Stuffies in Taste of Home
• June/July 2014
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