Preheat oven to 375 degrees F (190 degrees C).
Heat olive oil in a saucepan over medium heat. Cook onion in heated oil for 2 to 3 minutes. Add garlic and cook for 1 to 2 minutes more, making sure not to brown the garlic. Stir in the clams, thyme, and oregano. Remove from heat and stir in the beaten egg. Once combined, mix in breadcrumbs and spoon mixture into 4 ramekins; arrange on a baking sheet. Drizzle butter over each ramekin.
Bake in preheated oven for 15 minutes.
arge skillet until boiling. Place clams into the pan and cover
Arrange the open clams, meat side up, on a
arge skillet and add the clams. Add the white wine and
Place clams in a pot with wine
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.
Method
Sautee onion & green pepper in olive oil in lg. heavy skillet until onion is transparent. Add chopped beef and brown lightly. Pour off drippings. Add eggs, apple, apricots, curry powder, salt and pepper to beef. Add yogurt & mix well. Place in a large, deep casserole & bake in a 350 degree F. for 45 minutes.
Preheat broiler.
Fill clam shells with clams.
Blend together butter, salt and pepper, garlic, shallot, parsley and thyme. Spoon an equal amount of herb butter on top of each clam shell. Smooth slightly and arrange the shells on a baking sheet.
Blend the bread crumbs and cheese; sprinkle over each shell.
Place under broiler 5 inches from heat and broil 3 minutes.
Set oven to 450\u00b0 and bake about 2 minutes.
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.
Put clams in a large kettle or
Saute onion and mushrooms in butter until light brown; add clams.
Cook for 5 minutes.
Combine seasonings and white sauce; add clam mixture.
Pour into greased casserole; sprinkle with crumbs.
Bake in preheated 375\u00b0 oven for 20 to 25 minutes.
Saute garlic, onion, parsley and oregano in little oil a few minutes; remove from heat and add clams with juice.
Put in small shells, sprinkle with cheese and bread crumbs and bake at 375\u00b0 for about 20 minutes.
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.
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.
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.
eat.
Add bread crumbs, clams, and parmesan to pan. Squirt
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.
Preheat oven to 425\u00b0.
Wash and open clams, removing one side of shell from each.
Place in baking dish.
Mix onion, breadcrumbs, garlic, oregano and oil and spoon over each clam until all is used up.
Bake 15 to 20 minutes, until breadcrumbs turn golden brown.