ook until translucent. Stir in clams, crab meat, parsley, lemon pepper
In large skillet, arrange clams and add 1/2 inch water.
Cook covered over medium high heat for 5 minutes or until clams open. Remove clams, reserving 3/4 c. liquid, strain liquid.
Remove clams from shells, then chip clams, keep shell halves.
Steam clams open.
Place clam meats in blender on \"chop\". Save clam broth from clams.
Save all shells.
Cut onions and green peppers in small pieces.
Saute until tender.
Cook bacon crisp and break into bits.
Saute garlic and onion in oil.
Add mushrooms and clams.
Add juice from clams.
Cook until hot and it boils.
Add bread crumbs, salt, pepper and Worcestershire sauce.
Stuff shells and bake at 375\u00b0 for approximately 20 minutes.
Melt butter with herbs on low heat for 20 minutes.
Meanwhile, chop celery, green pepper, onion and clams.
Add that to the bread crumbs and herbed butter.
Mix thoroughly.
Fill the clam shells and top with bacon.
Bake in a preheated 375\u00b0 oven for 25 to 30 minutes or until golden brown.
Fills 15 to 20 large clam shells.
Saute garlic, onion, parsley, oregano and the bread crumbs in olive oil for about 2 minutes, mixing thoroughly.
When onion and garlic start to brown, remove the mixture from frying pan and mix with clams, juice and salt. Spoon into shells. Sprinkle lightly with bread crumbs and Parmesan cheese.
Place on baking sheet in a 375\u00b0 oven for 25 to 30 minutes or until crusty on top.
Saute
garlic, onion, parsley, oregano and bread crumbs in oil
about\t2
minutes, mixing thoroughly.\tWhen onion and garlic start to brown, remove mixture from frying pan and mix with clams,
claim juice and salt.
Spoon into baking shells; sprinkle lightly
with
bread
crumbs
and
cheese.\tPlace on baking sheet.
Bake
at
375\u00b0
for
25 to 30 minutes or until crusty on top.
Cook bacon until crisp; chop fine.
Add butter and garlic to pan; cook 1 minute.
Add onion and bell pepper; cook until vegetables are soft.
Stir in bacon, clams, bread crumbs, parsley, lemon juice and Tabasco.
Divide stuffing among 24 reserved clam shells.
Bake in a 450\u00b0 oven for 12 to 15 minutes.
50 degrees.
Shuck quahogs/clams. Chop quahog meat into bite
Wash mushrooms and remove stems.
In a bowl, mix clams and wine.
Cut a few mushroom stems and add 1/3 to 1/2 cup Italian bread crumbs.
Spoon stuffing into mushroom caps.
Place in baking pan and pour 1/4 cup melted butter over them.
Cook in oven 20 minutes at 375\u00b0.
rabmeat, 1 pound whole baby clams (and optional 2 chopped lobster
ff.
I did (6) clams at a time, straining the
Open the clams; drain off and save the juice and remove the clams from the shells.
Chop the clams or put them through a meat grinder.
(See \"How To Prepare Clams\" under Broiled Stuffed Clams recipe.)
Wash and rinse clams.
Steam in 1 inch boiling water 8 minutes or until all are open.
Remove meat; mince coarsely and set aside. Retain water and shells.
Make stuffing according to instructions, except substitute clam juice for water.
Add 1 tablespoon Durkee's hot sauce, dash of sage and 1 tablespoon sherry.
If using some bought clams and juice, add at this time.
Salt and pepper to taste.
Drain and chop clams.
Melt margarine or butter in pan.
Add rest of ingredients.
If mixture is too dry, moisten with water. Fill 1/2 clam shells or any ovenproof dishes with clam mixture. Bake at 400\u00b0 until hot and bubbly for 10 to 15 minutes.
ombine the cracker crumbs, butter, clams, parsley, garlic powder, salt and
Mix all ingredients, except shells together until well blended. Stuff shells.
Keep a small amount of crumbs on the side and moisten them with olive oil.
Sprinkle these over the tops of the stuffed clams.
Place in preheated oven at 425\u00b0 for about 16 to 18 minutes until the tops brown.
aking pan to nestle the clams securely and to prevent the
Wash mushrooms and remove stems.
In a bowl, mix clams and wine.
Cut a few mushroom stems and add 1/3 to 1/2 cup Italian bread crumbs.
Spoon stuffing into mushroom caps.
Place in baking pan and pour 1/4 cup melted butter over them.
Cook in oven 20 minutes at 375\u00b0.
Mix all but last three ingredients well.
Spread in clam shells.
Dot with butter, cheese and paprika.
Freeze.
To serve, heat in 350\u00b0 oven for 20 minutes.