Not that Dave. The other Dave. ;)

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

3 md Quahog clams
4 oz Ritz crackers (1 sleeve)
6 1/2 oz Can claw crab meat
6 1/2 oz Can chopped clams
1/2 c Butter
3 cl Garlic
1/2 ts Parsley
Salt & pepper; to taste
Paprika

Scrub the clams well and put them in loosely in a covered saucepan to
steam. Make sure they're not crowded.

While clams are steaming, empty the sleeve of crackers into a food
processor and pulse them until you have fine crumbs. Place the crumbs
in a large bowl.

Remove clam meat from the shells, being sure to reserve the shells.
Coarsely chop the clam meat and add to the bowl of crumbs. Add the
well-drained crab meat and chopped clams to the bowl along with the
parsley, just the barest hint of salt, and a liberal grind or two of
pepper. Toss well to combine and set aside.

Press garlic cloves into a small saute pan. A #3 cast iron pan is
great for this! Over medium-low heat, add the stick of butter and
allow it to melt into the crushed garlic, simmering but not browning
it. Cook gently until the garlic is soft and the butter is just
starting to foam pour all but 2 tb butter mixture into the crumbs and
mix well with a fork to combine.

Prepare the clam shells by pulling them apart from one another at the
hinge and rinsing out any remaining grit Stuff each clamshell half
with a heaping mound of stuffing. Arrange stuffed clams on a pie
plate. Brush tops with reserved garlic butter and sprinkle liberally
with paprika. Bake in a moderate (350?F) oven 20 to 25 minutes until
the top is lightly toasted.

Recipe by Dave Sacerdote

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