Stuffies

What to Put on the Table With Stuffies

• Lemon wedges
• Hot sauce
• Clam chowder
• Green salad

How to Make Stuffies

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1. Put the clams and water in a large pot, cover and steam for 10 minutes until they open. Discard any that stay shut.

   Mark done Start 10 min timer

2. Remove the meat, chop it finely and strain and keep 4 tablespoons of the juice. Reserve 12 half shells.

   Mark done

3. Fry the chorizo and onion in the oil for 6 minutes. Mix in the breadcrumbs, parsley, paprika, clam meat and juice.

   Mark done Start 6 min timer

4. Heat the oven to 200°C / 390°F. Pack the stuffing into the shells on a tray and dot with the butter.

   Mark done

5. Bake for 25 minutes until golden on top. Serve with lemon.

   Mark done Start 25 min timer

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A Few Notes

Discard any clam that stays closed after steaming.

Keep the stuffing moist, but not wet; it dries in the oven.

If the shells wobble, set them on a bed of crumpled foil.

Leftovers

Best eaten warm. Keeps for 2 days in the fridge, or freeze unbaked for 1 month.

Stuffies Nutrition

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.