DEVILED CLAMS
An old recipe from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Smaller portions would make a good appetizer.
Provided by Molly53
Categories Free Of...
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
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!)
This is a variation of recipe #14972 (thank you Cathy). It is spicier, and the chowder clams have an earthier flavor reminiscent of one of my favorites of many years ago. These freeze well and defrost/reheat easily in a microwave for quick dinners.
Provided by 4John6
Categories Canadian
Time 1h55m
Yield 48 deviled clams, 24 serving(s)
Number Of Ingredients 12
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.
MY DEVILED CLAM RECIPE
Categories Shellfish Bake Low Fat Vegetarian Dinner Lunch Casserole/Gratin Stuffing/Dressing Spring Summer
Yield 6
Number Of Ingredients 10
Steps:
- Fry onions, green pepper, and celery in butter until soft but not brown. Add flour and dry mustard; mix into a stiff roux. Add Tabasco and thyme; mix well. Add clam liquid mixed with enough milk to make 2 cups. Stir constantly until well blended and thick. Stir in clams; add salt and pepper to taste. Place mixture in clam shells. Sprinkle with crumbs and dot lightly with butter. Bake in a 375 degrees oven for 20 minutes. Serves 6.
DEVILED CLAMS
I'm from the Chesapeake Bay area so seafood is my heritage. When buying clams you want clams that firmly shut when touched. If the shell is open then toss the clam away. They do open some when at rest. The important part is that they close when you vibrate them. Tip Rinse your clams good under cold water and freeze them until you...
Provided by Lisa Dunlap
Categories Seafood Appetizers
Time 1h5m
Number Of Ingredients 8
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.
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5/5 (25)Category Appetiser, AppetizerCuisine AmericanCalories 102 per serving
- Rinse clams in cold running water changing out the water frequently until the water starts to run clear. Remove all sand and grit. *Discard any clams that are not closed or that won't close when you tap them on the counter. These clams are dead and should not be consumed.
- Over high heat In a medium to large pot add 1 tablespoon olive oil and 1/2 cup water. Add thoroughly washed clams to the pot and cover. Allow to cook for 6-10 minutes or until the shells have all opened.
- Remove the clams from the pot and let them cool until you can comfortably handle them.**Save the clam broth that you don't need for this recipe for later use in soups or sauces.
- Remove the clam meat from the clams (not the clam foot which is attached to the shell) and chop into small pieces.
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