The best part of this dish is the sauce and bread; the shrimp come second.
This is a favorite New England preparation for stuffed quahog clams.
Shuck a mess of oysters for this dish—one bite of their slightly poached, oh-so-tender meat, and you'll be glad you did.
The substitution almond flour for conventional wheat flour in this recipe originated as a gluten-free workaround, but because almond meal absorbs moisture without becoming starchy, it provides structure while keeping the cakes moister and more tender than a traditional crab cake.
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