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Deviled Clams

New.Wife's picture
Ingredients
  Cherrystone clams 2 Dozen
  Water 1⁄2 Cup (8 tbs)
  Green pepper 1⁄2 , minced
  Onion 1 Small, minced
  Butter/Margarine 3 Tablespoon
  Dry bread crumbs 12 Cup (192 tbs)
  Dried marjoram 1⁄2 Teaspoon
  Dried thyme 1⁄2 Teaspoon
  Hot pepper sauce 1⁄8 Teaspoon
  Bacon slices 3 , minced
  Parsley 1 Tablespoon
  Paprika 1 Tablespoon
  Lemon 1 , juiced
Directions

Scrub clams with brush.
Put on rack in kettle with water.
Cover and heat gently until clams open.
Remove clams from kettle; reserve liquid.
Take clams from shells.
Separate halves of shells and save.
Put clams through food chopper, or mince with knife if preferred.
Cook green pepper and onion in hot butter for 2 minutes.
Add clams, crumbs, and seasonings.
Put mixture in as many clam shells as it will fill, put on cookie sheet, and sprinkle each with a little bacon.
Brown in broiler under medium heat for 10 to 12 minutes.
Sprinkle with minced parsley.
Serve with small cups of any remaining clam broth, reheated with a dash of lemon juice and a little paprika.
Makes 4 to 6 servings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Broiled
Ingredient: 
Clam
Interest: 
Party, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
6

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