Superb Seafood Stuffed Clams

Serves 6

Ingredients

• 12 quahogs (approximately 4” + in width)
• 4 cups of water
• 1/2 sea scallops (cut into quarters)
• 1/2 (16/20) shrimp (cut into thirds) or (21/25) shrimp
• 1 cup chopped clams (the 12 quahogs will yield the ½ cup of this)
• ¼ cup sherry
• ½ onion medium dice (about ½ cup)
• 2 ribs celery, medium dice (about 1 cup)
• 5 tablespoons of butter or butter substitute
• Additional butter or butter substitute for topping stuffing before baking
• 2 cups gluten-free clam juice
• Coarse salt
• Lemon wedges
• Hot sauce (optional)

Quahog Preparation

1. Scrub the quahog shells clean.
2. Soak in cold water and coarse salt for 10-20 minutes.
3. Place quahogs in a wide skillet with about 1/2 inch of water and bring to a boil over medium heat.
4. Steam the clams for about 4-5 minutes. As soon as the shells open, remove the clams from the skillet.
5. Discard any that have not opened.
6. Remove meat from shells, but not the “foot,” the part that attaches to the shell. Chop the meat into small pieces.
7. Break apart the clam shells, remove and discard the clam foot, and rinse the shells. Set aside 12 of them.

Stuffing Preparation

1. Preheat the oven to 350˚F.
2. In a large skillet pan on medium heat, melt butter; add onions and celery. Sauté until vegetables are tender.
3. Add the sherry. Boil for approximately 2 minutes (until the sherry is cooked out) or until you can’t smell the sherry anymore.
4. Add clam juice and the spice packet stir and bring to a boil. Remove the pan from the heat.
5. Place stuffing cubes into a large bowl, pour mixture from pan over stuffing cubes.
6. Add chopped clams, scallops, and shrimp. Toss lightly until well mixed.
7. Spread mixture onto a sheet tray to cool.
8. Using your hands or a scoop, spoon the mixture into each shell and shape into a mound.
9. If making ahead, wrap each one in film and freeze until ready to bake.
10. Top each clam with a pad of butter
11. Place onto a foil lined baking sheet
12. Bake for 30 minutes or until hot and the tops are crispy and brown.

Enjoy!