Baked clams angelica
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Butter; softened |
| ½ | cup | Bread crumbs |
| 1 | tablespoon | Soy sauce |
| 2 | tablespoons | Lemon juice |
| 2 | tablespoons | Horseradish |
| 5 | slices | Bacon; finely diced |
| ½ | large | Green pepper; finely diced |
| 3 | Green onions; finely chopped | |
| 1 | Rib celery; finely diced | |
| 2 | Sprigs parsley; chopped | |
| 12 | Cherrystone clams | |
Directions
Preheat oven to 400 F. Mix butter and bread crumbs thoroughly. A food processor may be used if desired. Place soy sauce, lemon juice and horseradish in a bowl. Mix in bacon, green pepper, green onions, celery and parsley. Fold in bread crumb mixture. Shuck clams and place in half-shells.
Top each with bread crumb and vegetable mixture. Bake in preheated oven until brown. Note: Clams must be chopped somewhat if using a size larger than cherrystones. Use smoked bacon for more taste. Soy sauce is used in place of salt and other flavor enhancers. As a variation, oysters may be used in place of clams. Also, fresh Maryland backfin crabmeat may be added to butter topping.
WOODEN ANGEL
PITTSBURGH, BEAVER
CHATEAU ST. JEAN GEWURZTRAMINER From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .