CLAMS PICTURE RECIPES

Steps:

• (*Note: I save and freeze clam juice from canned clams that I use in different recipes. You may use the reserved juice of the drained clams plus one 8 oz. bottle of clam juice and enough water to equal 1 1/2 cups total.)
• Drain clams in small strainer over a 2 cup measuring cup; set clams aside.
• Add enough clam juice and water to the cup to equal 1 1/2 cups.
• Pour clam juice into a microwavable bowl; add 4 tablespoons butter and 1 teaspoon old bay seasoning; cover bowl with lid or wax paper; microwave on high power for 3 1/2 minutes or until it begins to boil
• Remove from microwave, add dry stuffing mix (and seasoning packet, if included;) stir well. Cover and allow to rest for 5 minutes.
• Preheat oven to 375ºF.
• Add clams to mixture; mix to combine well.
• Spoon mixture into empty, clean clam shells. Place filled shells in a 9"X13" baking dish or on a rimmed baking sheet; set aside.
• Place remaining 1 tablespoon butter in small microwavable cup; cover with small piece of wax paper or paper towel to prevent splatter; microwave on high power for 10 to 15 seconds to melt butter.
• Brush or spoon butter evenly over each stuffed shell.
• Lightly sprinkle each with a little extra old bay seasoning.
• Bake at 375ºF for 30 minutes. Garnish as desired. Serve hot or warm. Cover and refrigerate leftovers.

Steps:

• Mix the flour, baking powder, salt, milk, and oil, blending well, and turn out on to a floured surface. Knead four or five times. Roll out dough to 1/8-inch thick and cut into 1 x 1 1/2-inch dumplings.
• In a large saucepan, combine the water and bouillon cubes/soup base. Boil until the bouillon cubes/soup base dissolve. Cook the dumplings until just about done; dumplings are done when they float up towards the top of the pot. Use a strainer to remove them to a bowl and set aside. Reserve the cooking liquid.
• While the dumplings are cooking, you can start to prepare the sauce. Melt the butter in medium saucepan. Add salt and flour; stir until thick. Mix the sugar with the milk and add to flour mixture a little at a time, stirring constantly with a whisk until thick and smooth. Remove from heat. Add the cooked dumplings to the sauce.
• Reserve 3/4-1 cup of the cooking liquid and stir gently into the sauce and dumplings. Return to low heat and simmer until blended. If the sauce seems too thick, gently stir in a little more cooking liquid. Add pepper to taste.