Stuffed baked clams

Yield: 4 Servings

Measure Ingredient
1 \N White onion
2 teaspoons Melted butter
1 teaspoon Olive oil
1 \N Stalk celery
5 \N Sprigs fresh parsley
5 \N Fresh mushrooms
1 can (small) minced clams
12 \N Fresh clams; steamed, reserve shells
¼ cup Each: sherry & evaporated milk
1 tablespoon Worcestershire
1 dash Each: curry; thyme, oregano, basil; garlic, cumin and Tabasco
¼ cup Each: cornstarch & cold water
\N \N Melted butter
\N \N Parmesan cheese & paprika

Preheat oven to 350F. Finely chop ½ of onion, reserving other half. Saute chopped onion in butter mixed w/ olive oil. Grind together remaining onion, celery, parsley, & mushrooms. Add to sauteed onion & continue cooking until moisture is gone. Add all of clams, sherry & evaporated milk. Add seasonings &, again, continue cooking until moisture is gone. Thicken w/ cornstarch mixed w/ cold water. Cook an additional 2-3 min. Remove from flame & cool. Stuff clam shells. Cover w/ a little melted butter,Parmesan cheese, & paprika. Bake in preheated oven 20 min.

CLAM BOX

MISSION & FIFTH; CARMEL

From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .

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