About 50 minutes before serving:
Grease four 6-ounce custard cups
Preheat oven to 350. Drain one 8-ounce can of minced clams, reserving 1 tablespoons clam liquid; set aside. In 2 quart saucepan over medium heat, melt 1/4 butte; add 1/3 cup chopped celery, 1/4 cup chopped onion,and 1/2 tsp. of salt; cook until celery is tender, about 5 minutes. Stir in clams and reserved liquid, 3 cups bread cubes, 1 egg, and 1/8 tsp. thyme leaves.
Pat 1 pound flounder fillets dry with paper towels. Line custard cups with fillets, cutting fillets to fit if necessary. Sppon 1/2 cup clam mixture into center of each fillet-lined custard cup. Place cups on cookie sheet (for easier handling). Bake 25 to 30 minutes until fish flakes easily and stuffing is heated through. Garnish with parsley sprigs. Makes 4 servings. YUM!