Ingredients:
1 pound Premio Premio’s Sweet Italian Sausage or Premio Hot Italian Sausage Meat
30 clam shells
3 cups of chopped onion
3cups of chopped celery
1 stick of butter
1 box of ritz crackers
2 cups of stuffing mix
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Jonny Bongos Niantic River Stuffed Clams:
1. Cook Premio Sausage Meat in a pan until cooked through, according to package instructions.
2. Saute celery, onion and butter in pan until soft.
3. Food process whole belly clams lightly.
4. Once everything is cooked, mix together. Slowly add in ritz crackers a few at a time mixing in stuffing mix and bits of broth gradually, until it becomes soft cement like. Stuff clam shells with spoon; bake at 350 degrees (F) for 30-45 minutes. Remove, let cool and devour.
SERVINGS: 20-30
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