Stuffed Deviled Clams
|Shucked clams/2 cans of 7 1/2-ounce each minced clams||1 Pint|
|Ground mace||1 Teaspoon|
|Ground nutmeg||1 Teaspoon|
|Soft bread crumbs||2 1⁄2 Cup (40 tbs)|
|Butter||1⁄4 Cup (4 tbs), melted|
Drain and coarsely chop fresh clams (or drain canned clams); stir in mace and nutmeg.
Spoon into 6 greased individual baking shells.
Toss soft bread crumbs with melted butter.
Sprinkle buttered crumbs over clams.
Bake, uncovered, at 375° for 15 minutes