Title: Baked Clam Appetizer
Categories: Appetizer Seafood
Yield: 4 Servings
| 1 | c | Minced fresh clams |
| | | Or a 7 1/2 oz can minced cla ms |
| 4 | tb | Vegetable oil |
| 1 1/2 | tb | Scallions, including tender greens -- minced |
| 3 | tb | Parsley; minced |
| 1 | ts | Capers; drained,chopped |
| 1/4 | c | Mushrooms; finely chopped |
| 2 | tb | Fresh lemon juice |
| 4 | tb | Common cracker crumbs |
| 1/2 | | Hard-boiled egg |
| | | Salt |
| | | Fresh ground black pepper |
Recipe by: The LL Bean Book of "New" New England Cookery Drain the clams
and set aside on a paper towel. Heat the oil in a skillet and saute the
scallions, parsley, capers, and mushrooms over medium heat for about 5
minutes. Remove from the stove and stir in the lemon juice and the cracker
crumbs. Mash the egg half, both the white and the yolk, and stir it into
the saute mixture along with the clams. Season to taste with salt and
pepper. Lightly grease 4 scallop shells, and fill with the clam mixture.
Heat for 4 or 5 minutes in a preheated 400-degree oven, and serve
immediately. Typed by Diana Rattray