Deviled Clams Recipes

DEVILED CLAMS

Steps:

• Steam clams in a little water for five minutes.
• Drain, saving the juice.
• Cool clams and remove from shells.
• Combine clams, eggs, cracker crumbs, and seasonings; chop the mixture fine.
• Melt two tablespoons of the butter and saute the vegetables for five minutes.
• Combine the vegetables with the clam mixture and stir in the clam juice.
• Preheat oven to 450F and grease four ramekins generously with butter.
• Fill the ramekins with the clam mixture, sprinkle with parsley and dot with the remaining 2 tablespoons of butter.
• Bake for about 5 minutes.
• Serve very hot.

DEVILED CLAMS OLD FASHIONED STYLE (ALMOST!)

Steps:

• Using a food processor (do not clean between ingredients).
• Finely slice the torpedo rolls and set aside.
• Finely chop bacon and put in a large, deep saute pan and put on medium heat.
• Medium chop peppers, onions, and parsley and add to cooking bacon.
• Add garlic powder, seasoning salt, and cayenne pepper to mix and cook for 10 minutes.
• Put aside to cool.
• To open clams,place in large baking pan (s) 1 to 2" deep.
• Place in a 400°F oven for 10 minutes, or until opened slightly,remove fron oven and let cool enough to handle.
• Open clams, reserving the liquid for later use,and chop meat medium fine.
• Separate and save clam shells.
• In a large bowl,combine the clams and bacon/vegetable mix.
• Add the sliced rolls a cup at a time,adding the reserved clam juice,if necessary,to keep the consistency of a slightly wet stuffing.
• Spoon fill clam shells with stuffing mix, sprinkle bread crumbs over stuffing,and top with lighty sprinkled paprika for color.
• Bake in a 350°F oven for 20 to 25 minutes.
• Bread crumbs should be lightly browned, and clams and vegetables tender.

THE BEST CLAM SAUCE

Steps:

• Bring a large pot of salted water to a boil, add linguini and return water to a boil. Let linguini cook until al dente; drain well.
• In a large skillet, saute the onion and garlic in olive oil until the onions are translucent. Drain the cans of minced clams, reserving half of the juice.
• Stir the clams, reserved juice, butter, salt and pepper, and wine. Simmer the mixture for 20 minutes, until the sauce has reduced 1/3 and has thickened.
• Spoon the clam sauce over the linguini and serve.

DEVILED CLAMS

Steps:

• 1. Slowly saute the onion in the butter but don't brown. You're going for more of a caramelization. Twist shells apart while the onion is cooking and arrange half of them on a pan that has been foiled or sprayed with oil. Add liquids to the clams and then lightly mix in the bread crumbs. Let stand 5 minutes. Top the clam shells with the mix and bake at 400 degrees for 45 minutes. Try one and if it seems a bit too wet then lower the temp to 350 for another 15 minutes.
• 2. Bake 375 for 45 minutes. When they come out of the oven take one and if they seem still real wet give them another 15 minutes at 300 to dry them out more. If you use cheap bread use more and be sure it's dried before you use it. These are so easy to make. You can make batches of them up and keep them frozen in the freezer.
• 3. You can stretch these out to make more appetizers by filling the shells less. You could easily turn 24 to 30 clams into 40 by using less filling. I like them heaped full but if you were having a party I'd stretch them out.