Clam Pie

2 pints clams, shucked and minced (save the clam juice)
1 C Stovetop stuffing
2 cloves garlic, minced
3 T oil, butter, or bacon grease
1/2 C dry white wine or chicken stock
1/2 C grated Parmesan
1 large onion, minced

Saute the onions in the oil in a heavy frying pan. When they are soft, add the garlic. Stir in the remaining ingredients except the clam juice. Add the clam juice as needed to make a soft dough consistency. Bake at 350 F for 30 minutes, topped with additional cheese. You can also cook this, covered, on the stovetop, until it’s browned on the bottom and firm all the way through.

If you don’t have fresh clams, this also works with canned ones.