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Deviled Clams

An old recipe from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Smaller portions would make a good appetizer.

Ready In:
25mins
Serves:
Units:

ingredients

  • 24 clams
  • 2 eggs, hard cooked
  • 34 cup cracker crumb
  • salt and pepper
  • 4 tablespoons butter, no substitutions
  • 1 tablespoon bell pepper, minced
  • 1 tablespoon onion, grated
  • 12 cup clam juice, reserved from the steaming
  • 1 tablespoon parsley, minced

directions

  • Steam clams in a little water for five minutes.
  • Drain, saving the juice.
  • Cool clams and remove from shells.
  • Combine clams, eggs, cracker crumbs, and seasonings; chop the mixture fine.
  • Melt two tablespoons of the butter and saute the vegetables for five minutes.
  • Combine the vegetables with the clam mixture and stir in the clam juice.
  • Preheat oven to 450F and grease four ramekins generously with butter.
  • Fill the ramekins with the clam mixture, sprinkle with parsley and dot with the remaining 2 tablespoons of butter.
  • Bake for about 5 minutes.
  • Serve very hot.
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RECIPE MADE WITH LOVE BY

@Molly53
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@Molly53
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"An old recipe from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Smaller portions would make a good appetizer."
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  1. Molly53
    An old recipe from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Smaller portions would make a good appetizer.
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