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