Deviled Clams

1 pt Clams
1 Clove garlic, minced
2 tb Chopped onion
1/2 c Chopped celery
1/4 c Butter, melted
1 tb Flour
3/4 ts Salt
1/4 ts Pepper
1/4 ts Thyme
3 dr Tobasco sauce
1 tb Chili sauce
1 Egg, beaten
1/2 c Cracker meal
2 tb Chopped parsley
2 tb Butter, melted
1/2 c Dry bread crumbs

Drain and chop clams. Cook garlic, onion, and celery in butter until tender. Blend in flour and seasonings. Add clams and cook until thick, stirring constantly. Stir a little of the hot sauce into egg, add to remaining sauce, stirring constantly. Add meal and parsley. Fill 6 well-greased individual shells or casseroles. Combine butter and crumbs; sprinkle over top of each shell. Bake in a hot oven, 400 F. for 10 min. or until brown. Or stuff in half clam shells. Can be frozen.

Printer friendly version: Deviled Clams

Click Back to return here.