Steam clams in 6 cups water.
Remove from shells and chop clams.
Save shells.
Save broth.
In large bowl, put clams, 1 cup clam broth (water), carrot, onion, garlic, red pepper, margarine, bread crumbs, basil and Italian seasoning.
If too dry, add more broth.
Put in shells.
Top with bacon, if desired.
Bake at 300\u00b0 for 1 hour or until lightly browned.
Enjoy.
ook until translucent. Stir in clams, crab meat, parsley, lemon pepper
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.)
Clean clams by soaking in water and cornmeal for about 4 to 6 hours, stirring clams every hour.
Drain and soak in fresh water for about 1 hour.
Melt butter and combine bread crumbs, walnuts and finely chopped garlic.
Halve clams and stuff with mixture. Bake at 350\u00b0 for about 15 to 20 minutes or until tops are lightly browned.
Preheat oven to 350 degrees.
In a large skillet, melt buttuer. Saute celery, onion, and garlic until very soft. Stir in the pepperoni.
Slowly add 1 cup of bread crumbs, combine. Add 1 can of clams with liquid, combine. Repeat with remaining bread crumbs and clams.
Mound this mixture into 8 large clam or scallop shells. Sprinkle with Paprika.
Bake at 350 degrees for about 20 minutes, until hot. Serve with a wedge of lemon.
aking pan to nestle the clams securely and to prevent the
ven to 425 degrees. Place clams in a large pot with
ff.
I did (6) clams at a time, straining the
o 350\u00b0F.
Open clams, making sure to save any
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.
Saute the onion and garlic in 2 tablespoons of the melted butter or margarine 3 minutes.
Add the well-scrubbed clams and the wine, cover the pan and simmer 5 to 10 minutes, or until clams are opened.
Remove the clams from the pan and remove the clams from the shells.
Chop the clams or put them through a meat grinder.
Rinse the shells in cold, running water.
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.
Divide clams evenly in bottom of shells.
Mix next 4 ingredients and juice.
Cover clams in shells with crumb mixture. Top with additional small pats of butter.
Bake at 350\u00b0 for 20 minutes.
After first 15 minutes, sprinkle with Sauterne, if desired.
Bake remaining 5 minutes.
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.
Drain clams and save juice.
Melt butter and blend in flour and mustard.
Add milk and 2/3 cup clam juice, stirring until smooth.
Bring to a boil, stirring.
Add pepper, oregano, onion and cheese.
Remove from heat.
Stir to melt cheese.
Add Worcestershire sauce, clams, parsley and bread crumbs.
Chill mixture.
Fill shells.
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.
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.
Mix
butter and add egg.
Mix clams and juice.\tMix all ingredients
together.
Fill shells and sprinkle with paprika. Bake
at 350\u00b0 for 25 to 30 minutes for large shells.
Cut time 5 minutes for smaller shells.
Chop the clams and add sauteed onion, crumbled bacon, bread crumbs, salt and pepper and heavy cream until creamy consistency. Bake at 375\u00b0
for 15 minutes.