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Baked Stuffed Clams
3/4 cup of butter or margarine
1/2 cup of chopped celery
1/2 cup of chopped onion
1/2 cup of chopped parsley
1 cup of chopped boiled ham
one 10 1/2 ounce can of minced clams, undrained
one 8 ounce package of seasoned stuffing mix
1/2 teaspoon of seasoned salt
1/4 teaspoon of thyme leaves
1/4 teaspoon of freshly ground black pepper
a dash of celery seed
1/2 cup of grated Parmesan cheese
one 10 3/4 ounce can of cream of mushroom soup |
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Preheat oven to 350ºF. In a large skillet, melt butter. Stir in celery, onion, and parsley: cook for 5 minutes. In a large bowl, mix butter celery mixture, boiled ham, clams, stuffing mix, seasoned salt, thyme, pepper, celery seed, Parmesan cheese and mushroom soup. Spoon into 24 scrubbed clam shells. Or shape 24 pieces of heavy duty foil into 2 1/2 x 2 1/2 inch shells and fill. Bake for 15 minutes. Makes 24 stuffed clams
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