Broiled Stuffed Clams
|Minced onion/Shallot||1⁄4 Teaspoon|
|Garlic bud||1 , minced|
|Clams in shell||1 1⁄2 Dozen|
|Water/Dry white wine||1⁄2 Cup (8 tbs)|
|Cream/Evaporated milk||1⁄2 Cup (8 tbs)|
|Fine dry bread crumbs||3⁄4 Cup (12 tbs)|
|Grated cheese||1⁄4 Cup (4 tbs)|
1. Saute the onion and garlic in 2 tablespoons of the melted butter or margarine 3 minutes.
2. Add the well-scrubbed clams and water or wine, cover the pan and cook 10 to 12 minutes, or until the clams open. Remove the clams from their shells and chop them fine. Rinse the clam shells and keep them.
3. In another saucepan, melt the 2 remaining spoonfuls of butter or margarine and blend the flour into this. Gradually add the strained broth from the clams and the liquid in which they steamed; stir and simmer 2 minutes.
4. Add the cream or evaporated milk and the chopped clams. Fill each of 18 clam shells with a spoonful of this mixture. Top each with bread crumbs mixed with cheese. Place on a shallow pan and set under the broiler 5 minutes or until the tops are lightly browned.