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
00 degrees F.
Clean clam shells. With a scrubby, run
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.).
hite wine, remaining butter and clam juice and continue to simmer
/4 cup for this recipe.
Melt butter in pot
br>Add the clams, tomatoes, clam liquid, chicken broth, Italian seasoning
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
dd some of the reserved clam juice until mixture is moist
ery long!).
Add clams, clam juice, parsley; simmer another 5
aute' for three minutes. Add clam stock and the remaining 3
br>Stir in the seasonings, clam juice, clams, potatoes and white
ow, and slowly pour in clam juice until mixture is slightly
ix together the parsley, garlic, clam meat, parmesan, egg, and bread
ith a little whipped cream (recipe follows) or cinnamon on top
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 Dutch oven cook salt pork or bacon over medium heat until fat has been rendered. With a slotted spoon remove the bits of pork and reserve. Add the onion and cook, stirring frequently until onion is transparent (about 5 minutes). Add potatoes, clam broth, salt and pepper. Simmer until potatoes are tender but not mushy (about 15 minutes). Add clams and simmer for 5 minutes. Add milk, butter and reserved pork pieces. Heat, but do not allow to boil after milk has been added. Adjust seasoning as required.
ome out, just close as best you can, they will be
o burn.
Add bottled clam juice and the juice from
br>Add the potatoes, clam base, chopped clams, clam juice, and the