The Daily Dish

A Recipe for Chef Will Gilson's Stuffies

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scallops
1/2 lb. butter
1/2 large onion, chopped finely
2 cups flour
3 cups milk
1/2 cup chopped quahog clams
1/2 cup grated parmesan cheese
1 tbl. thyme, chopped
1 tbl. parsley chopped
zest of 1 lemon
1 tsp paprika
2 eggs
2 cups of bread crumbs
flour




 
Cook onion in butter until soft. Add flour and whisk over low heat until the mixture resembles roux. Add milk and whisk over high heat and continue cooking until the mixture thickens to the consistency of cookie dough.  Add clams, herbs, cheese and seasoning.  Cool before portioning into 2 oz balls.  Freeze. 
 
Remove frozen portions and bread with flour, then eggs, then breadcrumbs.  Fry each stuffie in 350 degree oil for 4-5 minutes.


Gilson

Dish of the Day
Chef Will Gilson of Puritan & Company Restaurant in Cambridge is participating in the Second Annual WGBH Food and Wine Festival, coming back to Guest St. this September 19-21. 





WGBH FOOD & WINE FESTIVAL
PURITAN & COMPANY RESTAURANT

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The Daily Dish brings you regular recipes from public media's favorite chefs.

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