Clam Stuffing

Clam Stuffing

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Susan Cutler


I love Clams and this recipe is why I do. It is very tasty and delicous.

Making this for anyone should be a testament that it is delicous.


★★★★★ 2 votes

1 Hr


  • 1 pt
    small clams, in liqueur
  • 2 oz
  • 1 small
    onion, minced
  • 1/2 tsp
  • 1/4 tsp
  • 2 1/2 c
    bread crumbs, dry
  • 1
  • 1/2 tsp
  • 1/8 tsp
  • ·

How to Make Clam Stuffing


  1. Drain clams and reserve liqueur. Remove clam stomachs and finely mince. Set aside.

    Cut ingredients in half for smaller fish, and double it if stuffing a turkey.
  2. Melt butter in sauce pan over medium heat.

    Add onion, thyme, basil, salt, pepper, and pinch of paprika. Sauté mixture for about 3 minutes until onion becomes golden brown.
  3. Break egg into large mixing bowl and beat well.

    Add bread crumbs and sautée mixture. Blend well.
  4. Add minced clams and blend thoroughly.

    If stuffing is too dry add clam liqueur by the teaspoons until desired level of moistness is reached. Makes enough to stuff a 4 lb fish.
  5. Cut ingredients in half for smaller fish, and double it if stuffing a turkey.

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About Clam Stuffing

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