You are here

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.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 909 Calories from Fat 280

% Daily Value*

Total Fat 31 g48.3%

Saturated Fat 15.9 g79.3%

Trans Fat 0 g

Cholesterol 361.5 mg120.5%

Sodium 3484.9 mg145.2%

Total Carbohydrates 40 g13.3%

Dietary Fiber 1.3 g5.2%

Sugars 6.2 g

Protein 105 g210.1%

Vitamin A 18.3% Vitamin C 3.2%

Calcium 57.2% Iron 231.9%

*Based on a 2000 Calorie diet

Commonwealth Deviled Clams With Shrimp And Crab Meat Recipe