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, .