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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
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   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   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   
       
   MMMMM   
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