Commonwealth Deviled Clams With Shrimp And Crab Meat
|Cherrystone clams||1 Pint, chopped fine|
|Chopped shrimp||1⁄2 Cup (8 tbs)|
|Chopped crab meat||1⁄2 Cup (8 tbs)|
|Lea and perrins sauce||2 Tablespoon|
|Tabasco sauce||1 Dash|
|Prepared mustard||1 Tablespoon|
|Butter||2 Tablespoon (For Roux)|
|Flour||2 Tablespoon (For Roux)|
Combine all ingredients, except roux, in a heavy frying pan over a hot flame; bring to cooking heat and add roux; stir until mixture is smooth and thick (about the consistency of a heavy oatmeal; add clam juice if the mixture is too dry); cook approximately 15 minutes.
Heap mixture into clean clam shells; pat cracker crumbs on lightly and bake in a 350-degree oven until brown.