This is a soufflé like main dish which is great for lunch, supper, or a buffet.

Ingredients

• 3 cups stuffing bread cubes
• 1 4 ounce can chopped clams
• 1 4 ounce can small shrimp
• 6 eggs
• 1 cup milk
• 4 Tbs olive oil
• 1 tsp fresh thyme (or 1/3 tsp dried)
• 1 tsp fresh rosemary leaves (or 1/3 tsp dried)
• 1 tsp fresh sage leave, minced (or 1/3 tsp dried)
• 1/4 cup onion, minced
• 1/4 tsp salt
• 1/4 tsp black pepper, freshly ground
• 1 cup freshly grated Parmesan cheese

Directions

1. Beat the eggs in a mixing bowl.
2. Add the milk to the eggs and mix well.
3. Add the stuffing mix to the milk and eggs and stir.
4. Add the clams, shrimp, 3 Tbs of olive oil, thyme, rosemary leaves, sage, onion, salt, and pepper to the bowl and stir well.
5. Coat a casserole dish with the remaining Tbs of olive oil.
6. Pour the bread-seafood mixture into the casserole dish.
7. Sprinkle the Parmesan cheese over the casserole.
8. Bake for 30 minutes in a 425F oven. It should be lightly browned and puffed up. When you insert a toothpick in the center it should come out clean.

Note: This makes a great meal when paired with a salad. This dish can be served hot from the oven. Chill it for a fine summer buffet dish.