[Two knots]

Stuffed Baked Clams
This is a different kind of Baked clams made with
homemade stuffing and chopped shrimp.
I made this recently, served with chicken and cole slaw.
You can also serve this with a dish of your favorite pasta…

I also included a pic of my spaghetti Aglio e olio that I made last night
with toasted bread crumbs and fresh out of the jar
anchovies mixed in at plating.

Recipe: makes about 20 clams
6 slices of white bread torn up
1/2 to 2/3 cup of chicken broth
12 shrimp chopped ( 31 - 40 size)
About 1/3 cup chopped onion
1 stalk celery chopped.
About 2 tablespoons seasoned breadcrumbs
2 -3 tablespoons pecorino Romano grating cheese.
1 (6 oz.can) chopped clams
Seasoning: 1 tsp. thyme, 1/2 tsp. rubbed sage,
2 tbsp. chopped parsley, pinch salt. black pepper, a couple pinches
of garlic powder.
Extra virgin Olive oil and butter

Moisten bread with chicken broth, add seasonings and celery and onion.
and grating cheese and …Put about 2 tablespoon of olive oil and 1 tablespoon of butter in skillet and fry bread mixture until browned ( for about 5 - 6 minutes) add then add the clam broth, then push it all aside to one side of the pan and put a little more Olive oil in the skillet and fry the chopped shrimp until they are pink and then mix the Cooked shrimp in with the bread mixture …

Then remove from heat and lastly mix in the chopped clams…fill shells and sprinkle a little more breadcrumbs on top of clams and drizzle with more olive oil and dot with butter.
Put in oven at 375° for about 15 -20 minutes.

 

[Wooleybooger]

Tell me again (it's been years) the chicken stock you are using. I may have seen it around here. So far none of the commercial chicken stocks can come close to the stock I made and canned using the BALL recipe. I had 24 qts. only 2 left but I have chickens for another 24 qts.
You also said "jar" of anchovies. Never seen them in a jar here, only tins. I did get some white anchovies once for a GZ recipe but they were in a can also. Looked like small sardines.

 

[Two knots]

I use both college inn chicken broth in a can and also use Goya ( it comes in packets - each
packet makes two cups of broth…I buy anchovies in jars, not cans…after I open the jar
i put it in the fridge.

 

[Wooleybooger]

Yes College Inn. I think I saw that on the Dollar Tree website. I can get Goya packets anytime just never have.

 

[Wooleybooger]

I saw College Inn chicken broth on my local Walmart website. May give it a try.

 

[Shane R]

I saw College Inn chicken broth on my local Walmart website. May give it a try.

It's an inexpensive product in my supermarkets. Perfectly good broth. Not overly vegetal.

 

[Wooleybooger]

It's an inexpensive product in my supermarkets. Perfectly good broth. Not overly vegetal.

It's probably a little more than normal price here but really I haven't found anything better than the BALL recipe that I can.

https://www.ballmasonjars.com/blog?cid=chicken-stock-pressure-canning

 

[Colbyt]

Wooley I read the recipe and that does sound like it would be very good stock.

As I said in my intro thread, I am a lazy cook. Assuming you can that it quarts the lids alone at current Wally World prices are 29 cents each (14.59 / 50) and you have to store it somewhere. You have the expenses of the jars, the cleaning expense and gas or electric to can them.

I choose to store one small jar of this

in the fridge and when made to label directions it costs me 35 cents a quart. That price is up from 4.98 for 5 gallons to the current price of 6.98. This is a far better quality then those salty cube things.

I can make any amount I want and there is zero waste. You do have the advantage of some over-cooked chicken as a bonus.

Both of us are eating and doing far better than those folks who buy a can or carton of broth at the grocery. We are just doing it differently.

 

[Wooleybooger]

Wooley I read the recipe and that does sound like it would be very good stock.

As I said in my intro thread, I am a lazy cook. Assuming you can that it quarts the lids alone at current Wally World prices are 29 cents each (14.59 / 50) and you have to store it somewhere. You have the expenses of the jars, the cleaning expense and gas or electric to can them.

I choose to store one small jar of this
View attachment 859

in the fridge and when made to label directions it costs me 35 cents a quart. That price is up from 4.98 for 5 gallons to the current price of 6.98. This is a far better quality then those salty cube things.

I can make any amount I want and there is zero waste. You do have the advantage of some over-cooked chicken as a bonus.

Both of us are eating and doing far better than those folks who buy a can or carton of broth at the grocery. We are just doing it differently.

Nothing wrong with that, I keep the big jars of Knorr chicken, beef and tomato bouillon on hand also for use in pinto beans. I do have the jars a place to store them. About 2000 lids both metal and plastic Tattlers and Harvest Guard. Both of those may be reused many times. The used metal lids I reuse from water bath canning as long as there is no damage that would prevent them from sealing. I pressure can the meat also. My only loss is the vegetables because they have been cooked to death.