Title: Deviled Clams
Categories: Seafood
Yield: 1 Servings
| 1 | pt | Clams |
| 1 | | Garlic clove; minced |
| 2 | ts | Onion; chopped |
| 1/2 | c | Celery; chopped |
| 1/4 | c | Butter; melted |
| 1 | ts | Flour |
| 3/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/4 | ts | Thyme |
| 3 | dr | Tabasco sauce |
| 1 | tb | Chili sauce |
| 1 | | Egg; beaten |
| 1/2 | c | Cracker meal |
| 2 | tb | Parsley; chopped |
| 2 | tb | Butter; melted |
| 1/2 | c | Bread crumbs, dry |
Drain and chop the clams. Cook the garlic, onion, and celery in butter
until they are tender. Blend in the flour and seasonings. Add the clams
and cook the mixture is until thick, stirring constantly. Stir a little of
the hot sauce into the egg, and add to the remaining sauce, stirring
constantly. Add the cracker meal and parsley. Fill six well-greased
individual shells or casseroles (or stuff in washed half clam shells).
Combine the butter and bread crumbs; sprinkle over top of each shell. Bake
in a 400 F. oven for ten minutes or until the tops are brown. Can be
frozen. By novmom@juno.com (Angela Gilliland) on May 12, 1997