Deviled Clams - cooking recipe

Ingredients

1 doz. Thatcher's chowder clams in shells
6 hard-boiled eggs
1 small onion, minced
1/2 c. finely chopped celery
1 c. light cream
1 raw egg
1/2 c. bread crumbs
2 Tbsp. melted butter

Preparation

Scrub clam shells thoroughly.
Put hinge side down in covered Dutch oven with small amount of water over a low heat.
Clams are cooked when shells have opened.
Using tongs, remove shells to a large platter.
With the point of a knife, detach connecting muscle tissue along with clams from shells.
Remove dark material from the stomach.
Grind clams and hard-boiled eggs.
Mix with onion, celery, cream and raw egg.
Refrigerate until set.
Fill clam shell halves.
Add buttered bread crumbs last.
Arrange on a cookie sheet or in a shallow pan.
Bake in moderate 350\u00b0 oven for 20 minutes.