Petitchef

Chesapeake bay deviled clams

Appetizer
5 servings
15 min
12 min
Very Easy

Ingredients

Number of serving: 5
2 dozen cherrystone clams

½ cup water

½ green pepper, minced

1 small onion, minced

3 tablespoons butter or margarine

½ cup bread crumbs

½ teaspoon each dried thyme and marjoram

1/8 teaspoon hot pepper sauce

3 slices uncooked bacon, minced

Parsley, lemon juice, paprika

Preparation

  • Scrub clams with brush. Put on rack in kettle with the water. Cover and heat gently until clams open.
  • Remove clams from kettle; reserve liquid. Remove clams from shells. Separate shells and save.
  • Chop clams with knife or food chopper. Cook green pepper and onion in butter for 2 minutes.
  • Add clams, crumbs and seasonings. Scoop mixture into as many clam shells as it will fill.
  • Put the filled half shells on a cookie sheet and sprinkle each with minced bacon.
  • Brown under broiler under medium heat for 10 to 12 minutes.
  • Sprinkle with minced parsley.
  • Serve with small cups of any remaining clam broth, reheated with a dash of lemon juice and a little paprika.





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