Combine all the ingredients except the bacon.
Use enough bread crumbs to absorb the liquid.
Fill individual shells.
Chop the bacon and put a few bits on each stuffed clam shell.
Bake at 400\u00b0 for 10 minutes and then broil until the bacon crisps.
Makes approximately 12 shells.
ry (Save stems for another recipe).
Combine clams, onions, garlic
hite wine, remaining butter and clam juice and continue to simmer
/4 cup for this recipe.
Melt butter in pot
Butter clam shells. Crush Ritz cracker add all ingredients (add enough clam juice to to make a well moistened mix) Dust with paprika. Bake in a 350 oven for 30 min or till hot and bubbly
ow, and slowly pour in clam juice until mixture is slightly
aute' for three minutes. Add clam stock and the remaining 3
br>Stir in the seasonings, clam juice, clams, potatoes and white
00 degrees F.
Clean clam shells. With a scrubby, run
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.)
In a large soup pot, brown prosciutto, or bacon over medium-low heat until crisp.
Add the onion and cook until softened.
Add the flour and stir until lightly colored, about a minute.
Slowly whisk in the clam broth, reserved clam liquid, potatoes, bay leaf and thyme. Simmer until the potatoes are tender, about 10 minutes.
Add the clams, cream, fresh parsley, salt and white pepper.
Bring to a simmer and serve immediately.
(You may substitute any type of shellfish, or even fish for the clams in this recipe.).
o refrigerate.
For the Clam Chowder:.
In a heavy
Saute onions in butter.
Add flour and cook 2 minutes.
Let cool.
Cook potatoes.
Set aside.
Bring clam juice to boil.
Add hot clam juice to flour mixture.
Stir until smooth.
Bring to boil.
Reduce heat.
Add clams, potatoes and half and half. Simmer 5 to 10 minutes.
You can also add shrimp and scallops to recipe.
easoning, netmeg, sherry, worcestershire sauce, clam juice, and pepper to taste
Mix together bread crumbs, celery, green pepper and onion. Add lemon juice and clam juice and mix well.
Season with garlic salt, oregano and pepper and mix.
Add this mixture to the chopped clams.
Spoon into cleaned clam shells and top with bacon pieces. Bake at 350\u00b0 until bacon is crisp.
Serve with lemon wedges. Serves 8.
Mix clam sauce with bread crumbs so mixture holds together but is not too dry.
Spoon into cleaned, empty clam shells.
Bake at 350\u00b0 for 15 to 20 minutes, until set.
Yields approximately 20 appetizers.
Remove mushroom stems and save.
Place caps, rounded side down, on broiler pan.
Drain liquid from clams and reserve.
In skillet, over medium heat, melt butter and brush some on caps.
In remaining butter, cook chopped stems, garlic and clam liquid for 5 minutes.
Stir in clams and remaining ingredients.
Spoon into caps and broil 8 minutes or until tender.
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.
Heat oil in saucepan.
Cook garlic for 2 minutes in oil over medium heat.
Add clam juice, wine and red pepper.
Stir well and simmer, uncovered, for about 20 minutes or until liquid is reduced by 1/3.
Cook linguine according to directions.
Drain.
Place back in pot.
Toss with butter.
Add white clam sauce mixture to linguine and toss.
This recipe can be doubled.
add in sugar, oyster sauce, clam juice, pepper, salt and Tabasco