Cajun clams

Yield: 12 Servings

Measure Ingredient
1 small Yellow onion; minced
3 \N Cloves (large) garlic; minced
½ \N Green bell pepper; minced
1½ \N Stalks celery; minced
¼ pounds Butter
2 cans (6.5-oz) chopped clams
2 tablespoons Worcestershire sauce
1 tablespoon Cajun/Creole shellfish seasoning
1 teaspoon Onion powder
\N \N Salt and pepper to taste
1 cup Italian seasoned bread crumbs
\N \N Paprika; for color
\N \N Clam shells

Mince onion, green pepper and celery; set aside. Melt butter on high heat in frying pan, add vegetables and saute until soft and translucent, about 4-5 minutes. Stir periodically with a wooden spoon.

Add clams, including broth, and stir. Season with Worcestershire sauce, Cajun seasoning and onion powder. Taste, adding salt and pepper or more Cajun seasoning as desired. Bring to a boil, reduce heat and cook 5 minutes. Then add Italian bread crumbs.

Place in clam shells or shells purchased in a gourmet store. Add paprika for color. Place under broiler 5 minutes or until browned.

Makes 12-14 servings.

NOTE: You can do everything ahead except the broiler step and freeze the clams, covered tightly with foil, until the day of the party. Take out to defrost in refrigerator and broil at the last minute.


From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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