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- This recipe will make over 2 dozen stuffed clam shells or about 9-10 filled scallop shells.
- In a large sauté pan melt the butter, add the onions, celery, garlic, salt and pepper and cook until the vegetables are wilted and the onions translucent.
- Now add the ham , basil, parsley, pimientos and cook for about 2 -3 minutes. Deglaze the pan with the white wine and remove from the heat.