White Clam Stuffing
1 pint small Clams, in liqueur
2 oz Butter
1 small Onion, minced
1/2 tsp Thyme
1/4 tsp Basil
2 1/2 cups dry Bread Crumbs
1/2 tsp Salt
1/8 tsp Pepper
Drains clams and reserve liqueur. Removing clam stomachs and finely mince. Set aside. 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.
Break egg into large mixing bowl and beat well. Add bread crumbs and sautéed mixture. Blend well. 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. Cut ingredients in half for smaller fish, and double it if stuffing a turkey.
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