| Stuffed Baked Clams
Categories: Mushrooms, Clams, Seafood, Stuffed
1 White onion
2 teaspoons of melted butter
1 teaspoon of Olive oil
1 Stalk celery
5 Sprigs fresh parsley
5 Fresh mushrooms
1 can of (small) minced clams
12 Fresh clams, steamed,
1/4 cup each of sherry & evaporated milk
1 tablespoon of Worcestershire Basic-Recipes.com
1 dash each of curry; thyme, oregano,
1/4 -Tabasco
1/4 cup each of cornstarch & cold water
Melted butter
Parmesan cheese & paprika |
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Instructions: Preheat oven to 350ºF. Finely chop 1/2 of onion, reserving other half. Sauté chopped onion in butter mixed w/ olive oil. Grind together remaining onion, celery, parsley, & mushrooms. Add to sautéed onion & continue cooking until moisture is gone. Add all of clams, sherry & evaporated milk. Add seasonings &, again, continue cooking until moisture is gone. Thicken w/ cornstarch mixed w/ cold water. Cook an additional 2-3 min. Remove from flame & cool. Stuff clam shells. Cover w/ a little melted butter, Parmesan cheese, & paprika. Bake in preheated oven 20 min. Serving Size: 4 CLAM BOX MISSION & FIFTH; CARMEL From the <Micro Cookbook Collection of American recipes>, downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey. |
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