Left Over Stuffing Turn It Into Clam Cakes Recipes

LEFT-OVER STUFFING? TURN IT INTO CLAM CAKES!

Steps:

• Mix all ingredients except paprika
• Spoon into greased muffin pans
• Sprinkle with paprika
• Bake at 350 degrees until toothpick comes out clean. Do not over bake. Aprox. 35-45 minutes

CLAM STUFFING

Steps:

• 1. Drain clams and reserve liqueur. Remove clam stomachs and finely mince. Set aside. Cut ingredients in half for smaller fish, and double it if stuffing a turkey.
• 2. Melt butter in sauce pan over medium heat. Add onion, thyme, basil, salt, pepper, and pinch of paprika. Sauté mixture for about 3 minutes until onion becomes golden brown.
• 3. Break egg into large mixing bowl and beat well. Add bread crumbs and sautée mixture. Blend well.
• 4. Add minced clams and blend thoroughly. If stuffing is too dry add clam liqueur by the teaspoons until desired level of moistness is reached. Makes enough to stuff a 4 lb fish.
• 5. Cut ingredients in half for smaller fish, and double it if stuffing a turkey.

CLAM STUFFING BAKE

Steps:

• In a small saucepan, saute the celery, peppers and onion in 1 tablespoon butter until almost tender. Stir in broth and carrot. Bring to a boil. Stir in stuffing mix. Remove from the heat; cover and let stand for 5 minutes. Stir in clams. , Transfer to two 6-oz. ramekins or custard cups coated with cooking spray. Melt remaining butter; stir in lemon juice. Drizzle over the stuffing mix. Bake, uncovered, at 350° for 15-20 minutes or until heated through and golden brown.