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Hot Clams

Fondue.Chef's picture
Ingredients
  Large clams 3 Dozen (In Shell)
  Bottled clam juice 1 Tablespoon
  Butter 2 Tablespoon
  Chopped onion 1⁄4 Cup (4 tbs)
  Chopped pimiento 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), mashed
  Salt 1⁄2 Teaspoon
  Ground pepper 1 Dash
Directions

Scrub clam shells well.
Open clams and remove.
Save and measure clam liquor.
Add enough additional clam juice to make 1 1/4 cups if necessary.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Seafood

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4.08
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