Subj : Re: Dave's Stuffed Clams
To   : Ben Collver
From : Dave Drum
Date : Mon Oct 13 2025 03:29:51

-=> Ben Collver wrote to All <=-

 BC> Not that Dave.  The other Dave.  ;)

 BC> MMMMM----- Recipe via Meal-Master (tm) v8.06

 BC>       Title: Dave's Stuffed Clams
 BC>  Categories: Seafood
 BC>       Yield: 6 Servings

AKA "Clean Dave". I've had his "stuffies" at his house in Enfield, 
CT. Quite tasty. Iwidh he still posted here.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cod with Potato Crust
 Categories: Seafood, Potatoes, Wine, Dairy, Cheese
      Yield: 4 Servings
 
      1 lb Potatoes; peeled, cooked
    1/4 c  Butter
      2 tb Light cream
      1 lg Egg; beaten
  1 1/2 lb Cod filets
      2 tb Dry white wine
      2 ts Lemon juice
           Salted water
      2 tb Flour
    1/2 lb Shrimp; cooked
    1/2 c  Gruyere cheese; grated
           Salt & pepper
      1 tb Milk
 
  In a bowl, mix the potatoes with 2 tbsp butter, cream, and
  egg. Whip until fluffy.
  
  Place fish in a large frying pan with wine, lemon juice,
  and enough salted water to barely cover. Bring to a boil.
  Reduce heat and simmer for 15 minutes. Carefully lift the
  fish from the pan, and reserve cooking liquid. Flake fish
  coarsely, removing any skin.
  
  Preheat oven to 450ºF/230ºC.
  
  In a saucepan, melt 2 tbsp butter; blend in flour to make
  a roux. Over medium heat, add 1 cup of the reserved
  cooking liquid, stirring constantly until the sauce
  thickens. Add shrimp and grated cheese and simmer until
  cheese melts and shrimp is heated through. Season to taste
  with salt and pepper.
  
  Place fish in baking dish; add enough sauce to moisten.
  Cover fish with whipped potatoes. Brush potatoes with milk
  and bake for 30 minutes, or until browned.
  
  Serve any remaining sauce separately.
  
  From Creative Cooking: Fish and Other Seafood (1992)
  
  From: Dave Sacerdote; 03-05-96
  
  Uncle Dirty Dave's Archives
 
MMMMM

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