Clams stuffed with flavor

The Milwaukee Journal Sentinel | January 18, 2004| | Copyright

KITCHEN TECHNICIAN SHELLFISH: MUSTARD-CRUSTED STUFFIES

By SANFORD D'AMATO Special to the Journal Sentinel

Sunday, January 18, 2004

Stuffies are one of the great American dishes contributed by the New Englanders. Stuffies, for all you land-locked Midwesterners, are stuffed baked clams.

The clams of choice are quahogs, the largest of the hard-shell variety from the East Coast. These large clams have great flavor and are called "chowder clams," as they are the base of traditional clam chowder.

The drawback to larger clams is the toughness issue. So the clams are steamed ...

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