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It seemed like Mom was always standing at her old black stove, coming up with recipes. This was one of the oldtime favorites. I loved stuffed clams any time of the year. I buy them fresh when in season and save the shells. Then, when I can't buy them fresh, I use canned. Lillian Butler
This recipe is:
Nutritional Facts 1 cup equals 268 calories, 13 g fat (7 g saturated fat), 46 mg cholesterol, 1,254 mg sodium, 27 g carbohydrate, 2 g fiber, 11 g protein.
Originally published as Clam Stuffing Bake in
September/October 2004, p50
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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