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.
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 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.
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.
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.
Combine all ingredients in a small bowl and toss lightly to mix.
Spoon into 8 scrubbed clam shells.
Place filled shells onto baking sheet.
Bake in a preheated 375\u00b0 oven for 15 minutes or until hot and golden.
Add pat of butter on top of each.
Makes 8 appetizers.
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.
Mix all ingredients together well.
Put in shells and bake at 450\u00b0 for 15 minutes.
ofter peach.
Use this recipe for baked apples or pears, increase baking
FOR THE STUFFED CHICKEN ~ Preheat oven to 350
50 degrees.
Shuck quahogs/clams. Chop quahog meat into bite
rabmeat, 1 pound whole baby clams (and optional 2 chopped lobster
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.
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.
o fold the shrimp open for stuffing. Remove any veins if
Preheat oven to 350 degrees F.
Cover the bottom of a pyrex casserole dish with olive oil and chopped onion. Salt and pepper the fish on both sides to taste.
Season skinless side of fish with sprinkling of garlic powder. Pile stuffing \"Recipe #511850\" over fish evenly, pressing stuffing mixture carefully to adhere.
Place casserole into hot oven and bake for 15 minutes, being careful not to over-bake so it won't be dry. Pronto, it is ready to serve.
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.