 |
|
Creamy Deviled Clam
This recipe calls for canned chopped Clams. If using a raw chopped Clam you should blanch the Clams before adding to the dish.
Clams
½ cup chopped Onions
¼ cup chopped Celery
1 Red Bell Pepper (seeded)
1 Green Bell Pepper (seeded)
4 oz. Cream Cheese
1 cup Cream
1 ½ cups Dry Bread Crumbs
Grated or Shredded Cheese
4 tbs. Butter
|
Sauté chopped onions, celery, red pepper & green pepper in 4-tbs. butter until tender. When vegetables are tender add Cream Cheese, chopped Clams, cream, & dry bread crumbs to mixture-Season to taste. Take mixture off heat source and fill empty Clam Shells (Scallops Shells can also be used for a fancy look) with the blended Clam mixture-sprinkle top of shells with a grated or shredded cheese and bake at 375 degrees for five minutes.
|
|
