Great Hot Recipes
Read and cook !
BAKED STUFFED CLAMS
Fresh bread crumbs
1 1/2 dozen hard shelled, med. fresh
clams (littleneck, cherrystone)
1/4 lb. butter
1/2 onion, chopped
2/3 c. flour
2 c. milk
1/2 c. clam juice
1/2 tsp. nutmeg
2 tbsp. parsley, chopped
Dash red pepper
2 tbsp. melted butter
Make bread crumbs in blender using about 3 pieces of bread. Set aside. Cook clams in a little water, saving a bit of juice and shells. Chop clams, a few at a time, by just clicking the blender on and off. Use a bit of juice if necessary. Make a thick roux of melted butter and flour with the onion mixed in the butter. Add milk to make a cream sauce. Add the chopped clams and nutmeg, parsley and red pepper. Freeze at this point if desired. If to be served the same day, chill, as stuffing is more easily done when cold. Stuffed scrubbed clam shells with mixture and top with bread crumbs which have been tossed in 2 tablespoons butter. Bake at 375 degrees until brown.
STUFFED CLAMS
2 sticks butter or margarine
1 lg. onion, chopped
2 tbsp. chopped parsley
1/4 tsp. pepper
3 cans minced clams
2 c. seasoned bread crumbs
2 c. milk
1 egg, beaten
Nutmeg
Melt butter in frying pan. Add onion, parsley and pepper. Saute until soft. Add clams. Cook 10 minutes. Add bread crumbs, then milk. Cook 5 minutes more. Remove from heat! Add beaten egg. Place filling in clam shells. Sprinkle with nutmeg. Bake in oven for 20-25 minutes at 300 degrees.