Scup

Tom,

I have two stuffed clam recipes; one uses blue claw crab meat in the stuffing the other does not. I did try the latter, and managed to get all the ingredients into the mix, but I did not like the way it turned out. Probably, I miss proportioned the ingredients to all hell. I am not a bad fisherman, but a terrible cook. Have not tried the other one yet since the life span of a bunch of blue claws in my household is very short. My wife just cooked up a batch of squid using a recipe that has been handed down to her from my friend's wife (born in Italy). Usually I just go with fired battered squid, end up eating enough to feed five people, and with the usual stomach distress from over indulging in fried foods. This new squid recipe is not fired but baked. I can eat all I want without any distress whatsoever. If anyone is interested in it, I will post it. Not sure what my wife puts into it, but it very easy and fast, and Ritz crackers make up part of it. The flavor of the squid still comes through very nicely, and it is enhanced by the other added ingredients. We like simple, tasty, inexpensive, and fast dishes.

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