baked stuffed clams (pat stockett)
- Categories
- Fish/shellf
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 12 | Chowder clams |
| ¼ cup | Butter |
| 1 cup | Fine dry breadcrumbs |
| 1 teaspoon | Parsley flakes |
| ¼ teaspoon | Lemon & pepper seasoning |
| ⅛ teaspoon | Garlic powder |
| ⅛ teaspoon | Oregano |
| Few drops of hot sauce | |
| Paprika | |
| Old Bay Seasoning (or any | |
| Crab spice) |
Shuck and chop clams, strain and reserve liquid. Melt butter. in pan. Add crumbs, parsley, lemon pepper seasoning, garlic powder, oregano, and hot sauce; mix well. If mix is too dry, moisten with clam liquor. Fill 12 clam shells with clam mix. Sprinkle paprika and crab spice over top. Bake at 400 degrees for 12 - 15 min.
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