Squid Stuffed with Clams

  • Preparation Time: 20 minutes
  • Cook time: 1 hour
  • Yield: 4 servings


  • 8 medium Squid, cleaned
  • 1 large Shallot, minced
  • 1 Garlic Clove, minced
  • 3 Tbsp unsalted Butter
  • 1 tsp sun-dried Tomatoes
  • 1 cup Clams or Scallops, chopped
  • 2 Tbsp dry White Wine
  • 1 Tbsp Parsley, chopped
  • pinch Thyme
  • Pepper, to taste
  • 1/2 cup Bread Crumbs
  • 1 Egg
  • Tomato Sauce


Preheat oven to 350°F. Rinse squid and drain. Chop tentacles coarsely. Set aside.

Saute shallot and garlic in butter over medium heat in a heavy skillet until soft. Add tomatoes, tentacles, clams or scallops, wine, parsley, thyme, and pepper and cook, stirring over medium heat for 3 minutes.

Remove from heat, stir in bread crumbs and egg. Spoon stuffing mix into squid bodies, tie ends closed with kitchen string and arrange in a single layer in a baking dish.

Cover and bake about 1 hour or until tender.