Stuffed Clams

This is one of my favorites, and it is so easy to make. After years of buying clams that were already stuffed, the ones that were mostly bread I decided to try my own. The ingredients are pretty simple and most are found in your home.

3 large Quahog clams, washed and free of sand...1/4 onion minced...1 clove garlic minced...2 small Italian sausage links, casing removed...2 tablespoons of chopped fresh parsley...1/4 cup of diced celery... 5 shelled and chopped pistachio nuts...about 3/4 sleeve of Ritz crackers crushed...a sprinkle of dried oregano...some red pepper flakes to your liking, I like a lot...and olive oil, enough to fry the sausage.

Place clams in pot with water, cover and steam until clams open. When opened remove clams and set aside to cool,SAVE LIQUID. In a fry pan fry the sausage until nicely browned, let cool. Prepare all the other ingredients and place in mixing bowl. Take the cooled clams and chop them semi-fine and place them in bowl. Chop cooked sausage about the same size as clams and add to bowl. Take reserved clam broth and add to mixture a little at a time so as not to overly wet the crackers, you want the stuffing to be moist but not overly soaked.

Fill clam shells, and place them in refrigerator and let them cool for an hour or so to allow them to set. Preheat oven to 350, place clams on baking sheet and bake for 15 to 20 minutes or so. Before baking you can garnish with paprika. You can also drizzle the clams with EV olive oil.

Finished dish. As a rule one clam, which makes two stuffed clams is a nice serving portion.