Deviled Clams
Deviled Clams is an moderately easy dinner. Made with 1 doz. thatcher's chowder clams in shells, 6 hard-boiled eggs, 1 small onion, minced, 1/2 c. finely chopped celery and 1 c. light cream, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
Scrub clam shells thoroughly.
Put hinge side down in covered Dutch oven with small amount of water over a low heat.
Clams are cooked when shells have opened.
Using tongs, remove shells to a large platter.
With the point of a knife, detach connecting muscle tissue along with clams from shells.
Remove dark material from the stomach.
Grind clams and hard-boiled eggs.
Mix with onion, celery, cream and raw egg.
Refrigerate until set.
Fill clam shell halves.
Add buttered bread crumbs last.
Arrange on a cookie sheet or in a shallow pan.
Bake in moderate 350Β° oven for 20 minutes.
π· Perfect Pairings
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