Deviled Clam Loaf

Deviled clam loaf recipe is an original way of stuffing chopped clams into a loaf of bread. Like all deviled products, clam loaf is supposed to be hot and Tabasco sauce accomplishes just that.
  • 1 quart clams
  • 1 1-pound loaf unsliced bread
  • 1/4 cup butter or other fat, melted
  • 1 clove garlic, minced
  • 1/4 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 cup butter or other fat, melted
  • 1 tablespoon flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon thyme
  • 3 drops tabasco sauce
  • 1 tablespoon chili sauce
  • 2 eggs, beaten
  • 1 quart soft bread crumbs
  • 2 tablespoons chopped parsley
  1. Drain and chop clams.
  2. Cut top from bread and hollow out loaf leaving a 1-inch shell.
  3. Brush inside with butter.
  4. Toast in a moderate oven, 350° F, for 10 minutes.
  5. Cook garlic, onion and celery in butter until tender.
  6. Blend in flour and seasonings.
  7. Add clams and cook until thick, stirring constantly.
  8. Stir a little of the hot sauce into egg, add to remaining sauce, stirring constantly.
  9. Add crumbs and parsley.
  10. Place mixture in toasted loaf.
  11. Cover with top crust and bake in a moderate oven, 350° F, for 1 hour.
  12. Serve plain or with a sauce.
Serves 6.

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