Jonny Bongos Niantic River Stuffed Clams Recipe

  • 1 pound ground Premio sausage spicy or not
  • 1 1/2 pounds whole belly fresh clams, reserve the broth
  • 30 clam shells
  • 3 cups onion - chopped
  • 3 cups celery - chopped
  • 1 stick butter
  • 1 box butter crackers
  • 2 cups stuffing mix
  • Cook Premio sausage mix on a pan until cooked.
  • Saute celery, onion, butter in pan until they are soft.
  • Food process whole belly clams lightly.
  • When everything is cooked mix together
  • Slowly add in the butter crackers one bag at a time, mixing in stuffing mix and small amounts of broth gradually until it becomes soft cement like.
  • Stuff clam shells with the mixture using a spoon and bake at 350 degrees F. for 30-45 minutes.
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