Stuffed clams, or stuffies as Rhode Islander’s call them, are a family favorite. We don’t know the origins of this recipe other than a friend of my mom’s gave it to her. If you like clams, you’re sure to like stuffed clams.
Stuffed Clams Recipe
- 4 ounces butter
- 2 6.5 ounce cans chopped claims, drained
- ½ green pepper
- 2 stalks celery
- ¼ cup white wine
- 2 teaspoons Tabasco sauce
- ¾ cup plain bread crumbs
- 2 tablespoons chopped chives
- paprika for garnish
- shells scallop shells are good
Put pepper and celery in food processor and chop fine.
Heat butter in pan and add pepper and celery. Sauté for about five minutes. Add remaining ingredients and mix well.
Spoon into shells and bake in a 350 degree oven for about 20 minutes. Remove from oven and let rest for a few minutes. Sprinkle with chives and paprika.
Recipe NotesYIELD: 4 large or 8 small shells