 |
|
|
|
 |
|
 |
| |
| Home -> [Appetizers, Seafood] -> [Deviled clams Recipe] |
Deviled clams
|
| Artist: |
_ |
Yield: |
1 |
| Categories: |
Appetizers, Seafood |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| 1
| pint | Clams | | 1
| | Clove garlic, minced | | 2
| tbsp | Chopped onion | | 1/2
| cup | Chopped celery | | 1/4
| cup | Butter, melted | | 1
| tbsp | Flour | | 3/4
| tsp | Salt | | 1/4
| tsp | Pepper | | 1/4
| tsp | Thyme | | 3
| drop | Tobasco sauce | | 1
| tbsp | Chili sauce | | 1
| | Egg, beaten | | 1/2
| cup | Cracker meal | | 2
| tbsp | Chopped parsley | | 2
| tbsp | Butter, melted | | 1/2
| cup | Dry bread crumbs |
|
Procedures:
| 1 | Drain and chop clams. | | 2 | Cook garlic, onion, and celery in butter until tender. | | 3 | Blend in flour and seasonings. | | 4 | Add clams and cook until thick, stirring constantly. | | 5 | Stir a little of the hot sauce into egg, add to remaining sauce, stirring constantly. | | 6 | Add meal and parsley. | | 7 | Fill 6 well-greased individual shells or casseroles. | | 8 | Combine butter and crumbs; sprinkle over top of each shell. | | 9 | Bake in a hot oven, 400°F. for 10 min. or until brown. | | 10 | Or stuff in half clam shells. | | 11 | Can be frozen |
|
|
|
|
|
|
|
|
|
|
