My Stuffies Stuffed Sea Clams |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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my version of the New England classic stuffed qauhog Ingredients:
8 jumbo sea clams |
2 stalks cellery |
1 med.onion |
1/2 cup diced taso ham |
clam stock |
1/2 # butter |
1/2 bulb rstd, fennel bulb diced |
1 tsp. old bay seasoning |
salt& pepper to taste |
sriracha chili sce. to taste ( chinese chili sce. or equivalent) |
2 bulbs minced garlic |
1/2 loaf hard crusted italian bred cut inyo 1/2 inch pieces |
Directions:
1. steam seaclams and reserve all juices
2. saute onion celley garlic and taso ham together .when done add to large bowl
3. while saute items are sauteing wash clam shells thoroughly and seperate the 2 halfs and place on cookie sheet
4. add diced bread, seasonings, melted butter sriarcha sce, to bowl
5. dice the seaclams and add to bowl
6. strain . the seaclam juice threw several layers of cheese cloth to remove any particles from clam shells and add to the bowl
7. add the fennel bulb and squeeze threw fingers incorporating all ingrediants thoroughly, taste and adjust seasoning to your likeing pour mixture out onto counter top and form a ball divide into 1/2 and each 1/2 into 8. Roll each portion and fill each clamshell,pack into shell so stuffing is concave in shell. Bake 20 min. - 30 min. till litely crusted and seve hot 2 per portion
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