Cook celery and onions in butter for 4 minutes.
Steam clams in large pot of water until clams open.
Remove meat from shells (any clams that do not open, discard).
Grind clams in meat grinder.
Reserve clam shells.
Reserve water clams are cooked in. Remove celery and onion from stove.
Add clams, salt, pepper, thyme, parsley and sufficient bread crumbs to fill shells.
Add clam juice to make thick paste.
Fill shells and place strip of bacon on each.
Bake at 400\u00b0 for 20 minutes.
arge skillet until boiling. Place clams into the pan and cover
Arrange the open clams, meat side up, on a
Freeze clams first to allow for easy opening.
Remove clams from shells and retain shells and clam juice for later use.
Mince clams in food processor or chop finely.
Set aside.
Chop onion and peppers finely.
Put clams in a large kettle or
In medium nonstick skillet, brown garlic, onion, parsley and oregano in oil.
Add bread crumbs; continue to brown and stir. Add clams; toss to heat through.
Pour in clam juice; toss just to heat.
Spoon into bakeable half shells.
Sprinkle with Parmesan cheese.
Bake in preheated 350\u00b0 oven for 25 minutes.
Serve with lemon wedge.
arge skillet and add the clams. Add the white wine and
Place clams in a pot with wine
Chop 2 dozen clams and simmer 5 minutes or use 3 cans minced clams in their own juice.
Chop stalks of celery, peppers and onions and simmer in 1/4 pound of butter for 5 minutes.
In a bowl, mix 1/4 box of bread crumbs, drained clams and vegetables. Add more bread crumbs and juice of clams until is like wet stuffing.
Pile into clam shell and bake at 375\u00b0 to 400\u00b0 for 10 minutes.
Top with paprika.
Prepare clams by soaking in cold, salted water for at least a few hours; this will take away fishy taste.
If you sprinkle 1 tablespoon of cornmeal over the top, the clams will eat it, expelling any sand and grit.
The clams will also be plump from their meal.
Shuck the clams and drain the juices.
Remove one shell and loosen the meat from the remaining shell.
Place in 1 layer in a baking dish.
Wash clams in cold water.
Remove clams from shell and save the juice.
Chop clams.
Combine clams and juice with ingredients (except the arrowroot) in a saucepan. Bring to a boil, lower flame and simmer for 5 minutes.
Remove from heat and add arrowroot. Spoon clam stuffing into empty shells.
Place under broiler (500\u00b0) until golden brown (3 to 5 minutes).
Sprinkle paprika on clams.
Mince garlic cloves and chop small onions.
Saute in oil.
Add clams, white wine, celery salt, salt and pepper to taste, oregano and butter; simmer for 15 minutes.
Add chopped parsley for color. Add enough bread crumbs to absorb liquid.
Fill clam shells, then sprinkle with paprika.
Bake for 15 minutes at 375\u00b0.
Filled clam shells can be frozen until ready to be baked.
Combine the garlic, bread crumbs, Parmesan, parsley, olive oil, salt, and pepper in a small bowl and stir to combine.
Coarsely chop the clams and combine with the lemon juice in a separate bowl.
Place the clam shells on a baking sheet, using a thin bed of rock salt to stabilize them if desired, and divide chopped clams between them.
Top with the bread crumb mixture and drizzle with the butter.
Cook under a preheated broiler until the topping is golden brown and the clams are bubbling, about 2 minutes.
Garnish with lemon wedges.
Heat oil; cook garlic and onions until brown.
Add breadcrumbs and oregano.
Add 1 can clams with juice.
Season to taste.
Put clams in shells; sprinkle with cheese.
Heat at 350\u00b0 until light brown or until done.
Drain clams and reserve 3 tablespoons broth.
Heat olive oil in a small frying pan. Saute onion, parsley, oregano, and the 1/4 cup cracker crumbs for 2 minutes, or until onion is golden. Remove from heat and mix with clams, the 3 tablespoons clam broth, and garlic salt. Spoon into a dozen clam shells or aluminum shells.
Sprinkle lightly with a mixture made of 2 tablespoons Parmesan cheese and 2 tablespoons cracker crumbs.
On a baking sheet, bake in a 375\u00b0F oven for 25 minutes, or until crusty on top.
Preheat oven to 350\u00b0.
Saute onion and garlic in the olive oil.
Drain clams, reserving liquid.
Mix together clams, sauteed onions and garlic, bread crumbs, grated cheese, salt, pepper, oregano and parsley.
Add enough of the reserved clam liquid to make mixture moist.
Place mixture in individual clam shells (these can be purchased at kitchenware shops).
Dot with butter. Sprinkle with additional grated cheese.
Bake at 350\u00b0 for 20 minutes.
Heat sliced onion in the melted butter until onion turns yellow.
Add flour, clams, broth and cream. Simmer this for 20 minutes. Stir in the eggs and enough bread crumbs to thicken. Place the mixture in a greased casserole. Top with buttered crumbs and bake in a 375\u00b0 oven for 1 hour or until brown.
Saute garlic, onion, parsley, oregano and bread crumbs in oil (2 minutes); mix.
When onion and garlic turn brown (start), remove mixture from pan and mix with clams, juice and salt.
Spoon into shells; sprinkle with cheese and bread crumbs.
Bake at 375\u00b0 for 25 to 30 minutes.
Yields 12 clams.
Split and clean fresh clams.
In saucepan, mix butter, bread crumbs, oregano, oil and cheese. Spoon over clams.
Bake at 350\u00b0 for 15 minutes.
Melt butter in frying pan; add clams, crabmeat and bread crumbs.
Refrigerate mix, then prepare in shells (real or aluminum) and bake at 350\u00b0 until lightly brown.
Add bacon if desired.