Stuffies (Stuffed Clam) A New England favorite
- 1 large
- quahog (clam), cooked and diced or use canned diced clams 1/4 cup
- 1 tsp
- dill, fresh or dried (fresh is always best)
- 1/2 tsp
- celery seeds
- 2 Tbsp
- lemon juice
- 4 Tbsp
- fresh chives, chopped finely
- 1 Tbsp
- parsley, dry
- 1/4 tsp
- ground pepper
- 2 c
- water, in a large dutch oven
- 1/2 c
- cooking sherry
- 2-3 c
- small diced stuffing (i use stove top plain stuffing) start with 2 cups add more if needed
- 1/4 c
- linguica or chorizo sausage (optional) dice finely
- smoked paprika (i like smoked)
- 1 Tbsp
- blue crab's clam dip spice (optional)
Since I wanted to use a "fishy" type broth and didn't have one I created my own. I took the whole uncooked clam and scrubbed the outside, under cold water, really well to remove sand.
I then put two cups of water in a large Dutch oven (I am doing this to allow the clam to pop and NOT let the sand IN the clam get into the broth. The clam should be able to pop freely and not be completely covered by the broth)
To the water add dill, celery seed, lemon juice, chives, parsley, oregano (or BLUE CRAB’S Clam Dip Spice), pepper, and cooking sherry into a pan.
I placed the CLEANED clam into the pot and simmered until the clam "popped". You can hear it!
Remove clam CAREFULLY as there will be sand in the popped clam. Remove broth mixture from heat.
If you do add the sausage, add some time for the sausage to cook a bit, about 8-10 minutes. DO NOT overcook.
EAT AND ENJOY!
For the appetizer, one side of the clam should be sufficient for each person.
Clip a fresh dill to go along side and always have extra lemon on hand.