A Recipe for Chef Will Gilson's Stuffies
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 cups of bread crumbs
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.
WGBH FOOD & WINE FESTIVAL
PURITAN & COMPANY RESTAURANT
More Food & Wine
About The Daily DishThe Daily Dish brings you regular recipes from public media's favorite chefs.
More Recipes from Festival Chefs
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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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