| Baked Stuffed Clams ("STUFFIES") w/Andouille Sausage & Roasted Pumkin | |
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1)Open 18-24 cherrystone clams reserving juice (should yield about a cup of meats). Process the clams briefly in a food processor. DO NOT over process into a liquid. 2) Cut 2 or 3 1½-pound sugar pumpkins in half and scoop out the seeds. Place the halves cut side down in a roasting pan and bake at 450 degrees for 60 minutes. Scoop out the cooked pumpkin and coarsely chop. 3) In a saucepan heat some oil, add a small onion finely chopped and a stalk of celery finely chopped. Add the finely chopped meat from 2 andouille sausages, casings removed. 4) Mix the clams with 2 cups of the pumpkin, the sausage mix, 2 cups of crumbled dry corn bread, and 2 cups of crushed RITZ crackers. 5) Adjust the texture by adding the reserved clam juice until you have a not too dry, not too wet stuffing. 4) Stuff the shells and sprinkle with some olive oil. I find an olive oil spray works well. Bake 25 minutes in a pre-heated 375 degrees. Then run the clams under the broiler for a final glaze. Serve w/lemon wedges | |