Not that Dave. The other Dave. ;)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dave's Stuffed Clams
Categories: Seafood
Yield: 6 Servings

3 md Quahog clams
4 oz Ritz crackers (1 sleeve)
6 1/2 oz Can claw crab meat
6 1/2 oz Can chopped clams
1/2 c Butter
3 cl Garlic
1/2 ts Parsley
Salt & pepper; to taste
Paprika

Scrub the clams well and put them in loosely in a covered saucepan to
steam. Make sure they're not crowded.

While clams are steaming, empty the sleeve of crackers into a food
processor and pulse them until you have fine crumbs. Place the crumbs
in a large bowl.

Remove clam meat from the shells, being sure to reserve the shells.
Coarsely chop the clam meat and add to the bowl of crumbs. Add the
well-drained crab meat and chopped clams to the bowl along with the
parsley, just the barest hint of salt, and a liberal grind or two of
pepper. Toss well to combine and set aside.

Press garlic cloves into a small saute pan. A #3 cast iron pan is
great for this! Over medium-low heat, add the stick of butter and
allow it to melt into the crushed garlic, simmering but not browning
it. Cook gently until the garlic is soft and the butter is just
starting to foam pour all but 2 tb butter mixture into the crumbs and
mix well with a fork to combine.

Prepare the clam shells by pulling them apart from one another at the
hinge and rinsing out any remaining grit Stuff each clamshell half
with a heaping mound of stuffing. Arrange stuffed clams on a pie
plate. Brush tops with reserved garlic butter and sprinkle liberally
with paprika. Bake in a moderate (350?F) oven 20 to 25 minutes until
the top is lightly toasted.

Recipe by Dave Sacerdote

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Ben Collver wrote to All <=-

Not that Dave. The other Dave. ;)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dave's Stuffed Clams
Categories: Seafood
Yield: 6 Servings

AKA "Clean Dave". I've had his "stuffies" at his house in Enfield,
CT. Quite tasty. Iwidh he still posted here.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cod with Potato Crust
Categories: Seafood, Potatoes, Wine, Dairy, Cheese
Yield: 4 Servings

1 lb Potatoes; peeled, cooked
1/4 c Butter
2 tb Light cream
1 lg Egg; beaten
1 1/2 lb Cod filets
2 tb Dry white wine
2 ts Lemon juice
Salted water
2 tb Flour
1/2 lb Shrimp; cooked
1/2 c Gruyere cheese; grated
Salt & pepper
1 tb Milk

In a bowl, mix the potatoes with 2 tbsp butter, cream, and
egg. Whip until fluffy.

Place fish in a large frying pan with wine, lemon juice,
and enough salted water to barely cover. Bring to a boil.
Reduce heat and simmer for 15 minutes. Carefully lift the
fish from the pan, and reserve cooking liquid. Flake fish
coarsely, removing any skin.

Preheat oven to 450ºF/230ºC.

In a saucepan, melt 2 tbsp butter; blend in flour to make
a roux. Over medium heat, add 1 cup of the reserved
cooking liquid, stirring constantly until the sauce
thickens. Add shrimp and grated cheese and simmer until
cheese melts and shrimp is heated through. Season to taste
with salt and pepper.

Place fish in baking dish; add enough sauce to moisten.
Cover fish with whipped potatoes. Brush potatoes with milk
and bake for 30 minutes, or until browned.

Serve any remaining sauce separately.

From Creative Cooking: Fish and Other Seafood (1992)

From: Dave Sacerdote; 03-05-96

Uncle Dirty Dave's Archives

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