Creamy Clam Shells
|Canned chopped clams||13 Ounce (2 Cans, 6 1/2 Ounce Each)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Whipping cream||1⁄4 Cup (4 tbs)|
|Chopped green onion with tops||1⁄2 Cup (8 tbs)|
|Mushrooms||1⁄2 Pound, sliced|
|All purpose flour||1 Tablespoon|
|Grated parmesan cheese||6 Tablespoon|
|Egg yolks||3 , beaten|
|Lemon juice||1 Teaspoon|
|Shells||18 Large (Giant)|
|Boiling salted water||1 Cup (16 tbs)|
|Melted butter/Margarine||2 Tablespoon|
|Fine dry bread crumbs||1⁄3 Cup (5.33 tbs)|
Drain clams well, reserving clam juice.
Combine 1/2 cup of clam juice with wine and cream.
Set aside remaining clam juice.
In a wide frying pan over medium-high heat, melt 4 tablespoons of the butter.
Add onion and mushrooms and cook until onion is limp and all liquid from mushrooms has evaporated.
Stir in flour and cook, stirring, until bubbly.
Pour in clam juice mixture and cook, stirring, until sauce is smooth and thickened.
Add drained clams and 3 tablespoons of the Parmesan.
Bring mixture to a boil, stirring; then remove from heat.
Beat some of the hot mixture into egg yolks, then stir egg mixture into hot mixture in pan.
Reduce heat to medium and cook, stirring constantly, until thickened (do not boil).
Stir in lemon juice.
Following package directions, cook giant shells in a large kettle of boiling salted water until al dente.
Drain, rinse with cold water, and drain again.
Brush outside of each shell with melted butter, then fill each shell with about 2 tablespoons filling.
Place filled shells side by side in a buttered 8 by 12-inch baking dish.
Melt remaining 2 tablespoons butter; mix with bread crumbs and remaining 3 tablespoons Parmesan until well blended.
Sprinkle crumb mixture evenly over shells.
Pour reserved clam juice into dish around shells.
If made ahead, cover and refrigerate until next day.
Bake, covered, in a 350° oven until hot and bubbly (about 30 minutes).