i always steam NOT boil. use 2" of water, 1bay leaf in the bottom of the water when you steam. when they just crack open, drain the water from the open clams back into the broth,at the bottom of the pot. grind the clams(course). add left over liquid to steam pot. boil down... STRAIN!!! take the ground clam and add to fresh bread(cubed) 30 ritz(crushed)1 1/2 tblsp oregano,tyme,sage. minced/chopped garlic, celery, onion to taste. fold together. DONT make mush out of it. add 1/2 stick melted butter, left over broth. fold again. wash shells and coat with lite crisco(i know old fashioned). stuff softly like a virgin. paprika&black pepper on the top. either freeze or bake... i would go into more detail. but would take too long to type with one arm. if you need more info let me know! |