Stuffed Clams

Stuffed clams made a very attractive dish. Adding Tabasco hot sauce or cayenne pepper will convert the recipe into deviled clams.
  • 1 dozen large shell clams ("chowders")
  • 3/4 cup chopped onion
  • 1 4-ounce can mushrooms, drained and chopped
  • 1/4 cup butter or other fat, melted
  • 3 tablespoons flour
  • 1 teaspoon salt
  • Dash pepper
  • 2 tablespoons butter or other fat, melted
  • 1/2 cup dry bread crumbs
  1. Shuck clams. Chop.
  2. Wash shells thoroughly.
  3. Cook onion and mushrooms in butter until tender.
  4. Blend in flour and seasonings.
  5. Add clams and cook until thick, stirring constantly.
  6. Fill well greased clam shells.
  7. Combine butter and crumbs; sprinkle over top of each shell.
  8. Bake in a hot oven, 400° F, for 10 minutes or until brown.
Serves 6.

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