Deviled clams
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pint | Clams |
| 1 | Clove garlic, minced | |
| 2 | tablespoons | Chopped onion |
| ½ | cup | Chopped celery |
| ¼ | cup | Butter, melted |
| 1 | tablespoon | Flour |
| ¾ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¼ | teaspoon | Thyme |
| 3 | drops | Tobasco sauce |
| 1 | tablespoon | Chili sauce |
| 1 | Egg, beaten | |
| ½ | cup | Cracker meal |
| 2 | tablespoons | Chopped parsley |
| 2 | tablespoons | Butter, melted |
| ½ | cup | Dry bread crumbs |
| Date: | ||
Directions
Drain and chop clams. Cook garlic, onion, and celery in butter until tender. Blend in flour and seasonings. Add clams and cook until thick, stirring constantly. Stir a little of the hot sauce into egg, add to remaining sauce, stirring constantly. Add meal and parsley.
Fill 6 well-greased individual shells or casseroles. Combine butter and crumbs; sprinkle over top of each shell. Bake in a hot oven, 400 F. for 10 min. or until brown. Or stuff in half clam shells. Can be frozen.
From: Clam Ram Booklet Shared By: Pat Stockett