Stuffed baked clams
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | White onion | |
| 2 | teaspoons | Melted butter |
| 1 | teaspoon | Olive oil |
| 1 | Stalk celery | |
| 5 | Sprigs fresh parsley | |
| 5 | Fresh mushrooms | |
| 1 | can | (small) minced clams |
| 12 | 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 |
| Melted butter | ||
| Parmesan cheese & paprika | ||
Directions
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, .