Use clam broth to infuse seafood flavor into this stuffing. To make crabmeat stuffing, add ½ cup crabmeat. Serves 4
1 stick butter or margarine
½ cup celery, chopped fine
½ cup onion, chopped fine
¼ cup green pepper, chopped fine
2 cups breadcrumbs
Melt butter in a pan over medium heat, sauté vegetables until soft, do not brown, set aside. In a bowl mix breadcrumbs, St. Ours Clam Broth powder, cayenne pepper, and mustard. Beat eggs and water, add to crumbs, mix to moisten, add vegetables and mix thoroughly. To make 4 baked stuffed filet of sole or flounder, season the fish with salt, roll ½ cup stuffing into a ball, place on one end of a filet, wrap the fish around the stuffing and secure with toothpicks, bake in a greased pan, 400 degrees for 20 minutes. Try our baked stuffed clam recipe below or any recipe that calls for seafood stuffing.
1 envelope St. Ours Clam Broth
1 tsp dry mustard
¼ tsp cayenne pepper
1 Tbsp water
Clam broth makes the best seafood recipes!
Prepare above recipe using half the vegetables. Steam 1 lb fresh clams* for 5 minutes, throw out any that do not open. Remove clams, save the shells. Sauté clams in butter, chop, mix into the stuffing. Fill clam shells with stuffing. Top each with a small square of bacon, broil until the bacon is crisp.
* Makes about 10 cherry stone or 4 quahog clams. If you do not have fresh clams you can make shells out of foil or use ramekins and use ½ cup frozen clam meat thawed or 1-6.5 oz can clams, drained.