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Stuffed Baked Clams
Yields: 4 serving(s)
Ingredients
- 1 white onion
- 2 teaspoon(s) melted butter
- 1 teaspoon(s) olive oil
- 1 stalk celery
- 5 sprigs fresh parsley
- 5 fresh mushrooms
- 1 can(s) (small) minced clams
- 12 fresh clams; steamed, reserve shells
- 1/4 cup(s) each: sherry & evaporated milk
- 1 tablespoon(s) worcestershire
- 1 dash(es) each: curry; thyme, oregano, basil; garlic, cumin and
- 1/4 -tabasco
- 1/4 cup(s) each: cornstarch & cold water
- Melted butter
- Parmesan cheese & paprika
Directions
- Preheat oven to 350f.
- Finely chop 1/2 of onion, reserving other half.
- Saute chopped onion in butter mixed with olive oil.
- Grind together remaining onion, celery, parsley, & mushrooms.
- Add to sauteed onion & continue cooking until moisture is gone.
- Add all of clams, sherry & evaporated milk.
- Add seasonings &, again, continue cooking until moisture is gone.
- Thicken with cornstarch mixed with cold water.
- Cook an additional 2-3 minutes Remove from flame & cool.
- Stuff clam shells.
- Cover with a little melted butter,parmesan cheese, & paprika.
- Bake in preheated oven 20 min.
- Clam box.
- Mission & fifth; carmel.
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