Baked stuffed clams (pat stockett)

Yield: 4 Servings

Measure Ingredient
12 \N 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
\N \N Few drops of hot sauce
\N \N Paprika
\N \N Old Bay Seasoning (or any
\N \N 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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