Stuffies: Stuffed Clams or Seafood Stuffing

Add St. Ours Clam Broth to infuse seafood flavor into this seafood stuffing. Use the recipe to make Stuffies or any recipe that calls for seafood stuffing

Serves 24 | 60 Minutes

Stuffies: Baked stuffed clams made with St. Ours Clam Broth

Ingredients

• 1 stick butter or margarine

• ½ cup celery, finely chopped

• ½ cup onion, finely chopped

• ¼ cup green pepper, finely chopped

• 2 cups breadcrumbs

• 1 envelope St. Ours Clam Broth

• 1 tsp dry mustard

• ¼ tsp cayenne

• Pepper

• 2 eggs

• 1 Tbsp water

• 1 lb fresh flounder or sole - for baked stuffed fish

• 1 lb fresh clams - for Stuffies

Directions

1. Melt butter in a pan over medium heat, sauté vegetables until soft, do not brown, set aside

2. In a bowl, mix breadcrumbs, St. Ours Clam Broth powder, cayenne pepper, and mustard

3. Beat eggs and water, add to crumbs and mix to moisten

4. Add vegetables and mix thoroughly

To make 4 baked stuffed filet of sole or flounder

1. Season the fish with salt

2. Roll ½ cup stuffing into a ball, place on one end of a filet, wrap the fish around the stuffing and secure with toothpicks

3. Bake in a greased pan, 400°F for 20 minutes

4. Use with any recipe that calls for seafood stuffing

5. To make crabmeat stuffing, add ½ cup crabmeat

To make Stuffies

1. Prepare above recipe using half the vegetables

2. Steam 1 lb fresh clams* for 5 minutes, throw out any that do not open. Remove clams, but save the shells

3. Sauté clams in butter, chop, mix into the stuffing

4. Fill clam shells with stuffing and top each with a small square of bacon

5. 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