Well, the holiday season is just about upon us and it’s time for lots of parties and entertaining.  How lucky we are to know Gus Frederick, the retired Director of Mashpee Recreation.  Gus is the person who helped create the Christmas parade and Octoberfest and the fabulous Fourth of July Gala with bands and fireworks and lots of exciting food.  He really knows how to make fun happen, in addition to creating the Triathlon and a terrific Kids Summer Camp.

Retirement for Gus has not meant catching up on his reading.  You’re lucky to find him at home as Gus and his lovely wife Linda are often off traveling to visit his 3 delightful daughters, their spouses and his 6 energetic grandchildren (including two sets of twins).  Gus is an avid gardner and shell fisherman and, if you’re lucky, you can sample his stuffed clams when you stop by.  Here, he shares his recipe with you.

Gus’ Stuffed Clams

Ingredients
8 Quahogs (minimum)   Save Shells (Quahogs are very large clams.)
1/4 cup reserved clam liquid from steaming                                                                  
6 tbls Butter
2 tbls minced or crushed garlic
Pinch of Sea Salt or Kosher Salt
2 Tbls Chopped Parsley
8 oz Linguicia sausage
1/2 cup minced onions
1/4 cup minced celery
1/4 cup minced green & red peppers
1/2 cup chopped mushrooms
1 cup crushed Ritz Crackers – more or less
1/2 cup grated Parmigiano-Reggiano cheese

Following can be mixed together beforehand

1/8 tsp paprika
1/8 tsp garlic powder
1/8 tsp black pepper
1/8 teaspoon onion powder
1/8 tsp cayenne pepper – more if wanted
1/8 tsp oregano
1/8 tsp dried thyme

Directions

Preheat oven to 400 degrees

Steam clams in pot with about 1” water until shells open. Set aside to cool. Then remove clams and chop. Save clam shells and liquid.

In a frying pan, melt 1/2 of butter and saute Linquicia over medium/high heat and cook for two minutes. Add onions, celery, peppers and mushrooms and cook for two minutes. Add garlic and mixed seasonings and cook for 2 more minutes. Finally add chopped clams and Ritz Crackers then remove from heat. Stir in the reserved clam broth and parsley.

Baking

Pack the stuffing mixture into each shell. Top each with cheese. (Can be garnished with parsley and/or pinch of Paprika. Bake for 15 to 20 minutes.

Note:  If you have some littleneck shells, you can stuff them and serve as a passed appetizer since these shells are much smaller than quahog shells.

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