Clam-puffed artichokes

Yield: 20 Servings

Measure Ingredient
2 packs (8-oz) frozen artichoke hearts
1 can (7-oz) clams; minced and drained (reserve juice)
1 pack (8-oz) cream cheese; softened
1 tablespoon Chopped chives
½ cup Mayonnaise
1 teaspoon Fresh lemon juice
3 dashes Tabasco; more or less
3 dashes Worcestershire sauce; more or less

Cook artichoke hearts in boiling water, briefly. Do not cook as long as instructions on package state. Drain well. lf artichoke hearts are whole, cut in half, lengthwise. Blend softened cream cheese, chives, mayonnaise, lemon juice, Tabasco and Worcestershire sauce together thoroughly. Stir in clams and add clam juice until desired consistency (somewhat stiff).

Arrange artichoke hearts on a cookie sheet with cut side up. Spoon clam mixture on top and broil until puffy and golden. Serve hot.


From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

Similar recipes