The Daily Dish

A Recipe for Chef Will Gilson's Stuffies

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

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.


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. 


About The Daily Dish

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

About the Author

More Recipes from Festival Chefs

Jody Adams' Lentils, Sausages & Grapes
David Blessing's Short Rib Tacos
Chris Coombs Cider Braised Duck Leg
Jose Duarte's Lobster Causa
Jeff Fournier's Cherry Tomato Puttanesca
Rich Garcia's Trash Fish Minestrone
Will Gilson's Smoked Bluefish
Will Gilson's Stuffies
Deborah Hughes & Mary-Catherine Deibel's Red Pepper Soup

Frank McClelland's Pot-au-Feu of Poussin
Brendan Pelley's Seared Scallops
Robert Sisca's Monkfish

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