I've made Stuffies for my sister-in-law this weekend. I had brought some down to her before Christmas and they were a big hit so I decided to make a batch of them for her freezer. It's an easy recipe, not expensive, if you buy your clams at a fish market rather than a supermarket, and a nice afternoon project. I took a few photos but I don't think I've covered the whole process. However, I am including my recipe below as well. Make them... they're pretty tasty.
Note: you can top them with a small piece of uncooked bacon rather than butter before they go into the oven to cook. (Yum!)
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Chop and sauté the veggies and add the cooked chorizo that you have chopped in the food processor |
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Give the quahogs a good scrub and steam with the wine and veggie trimmings until opened. Strain the steaming liquid through a cheesecloth-lined strainer and reserve for the stuffing. |
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Take the meat out of the shells, separate the shells into two pieces. Lay out on sheet pans for stuffing. |
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Mix the stuffing ingredients with the crumbs. Add strained steaming juices to the stuffing. |
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Give the clams a good chop with a sharp knife and toss into the stuffing. Make sure you add any juices that accumulated in the bowl holding the clams. Watch out for sand or grit though... |
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And there you go. Ready for the oven or the freezer. Do not spoil your work by dumping a lot of paprika on them like you see in the supermarket. |
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