Deviled Clams Old Fashioned Style (Almost!)
- Ready In:
- 1hr 55mins
- Ingredients:
- 12
- Yields:
-
48 deviled clams
- Serves:
- 24
ingredients
- 3 dozen chowder clams, well cleaned (quahogs)
- 3 green bell peppers
- 3 red bell peppers
- 4 large yellow onions
- 2 lbs sliced bacon
- 1⁄3 bunch parsley
- 3 tablespoons garlic powder
- 4 tablespoons lowry seasoning salt
- 2 teaspoons cayenne pepper
- 12 medium torpedo rolls
- 1⁄2 cup breadcrumbs
- 1 teaspoon paprika
directions
- Using a food processor (do not clean between ingredients).
- Finely slice the torpedo rolls and set aside.
- Finely chop bacon and put in a large, deep saute pan and put on medium heat.
- Medium chop peppers, onions, and parsley and add to cooking bacon.
- Add garlic powder, seasoning salt, and cayenne pepper to mix and cook for 10 minutes.
- Put aside to cool.
- To open clams,place in large baking pan (s) 1 to 2" deep.
- Place in a 400°F oven for 10 minutes, or until opened slightly,remove fron oven and let cool enough to handle.
- Open clams, reserving the liquid for later use,and chop meat medium fine.
- Separate and save clam shells.
- In a large bowl,combine the clams and bacon/vegetable mix.
- Add the sliced rolls a cup at a time,adding the reserved clam juice,if necessary,to keep the consistency of a slightly wet stuffing.
- Spoon fill clam shells with stuffing mix, sprinkle bread crumbs over stuffing,and top with lighty sprinkled paprika for color.
- Bake in a 350°F oven for 20 to 25 minutes.
- Bread crumbs should be lightly browned, and clams and vegetables tender.
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RECIPE SUBMITTED BY
A retired guy who enjoys cooking for his family. I live on the water and enjoy good food. I appreciate RecipeZaar very much, as it has opened the world to me in regards to the awesome power of sharing the wealth of knowledge that nourishes so many.