Deviled Clams

Name: Deviled Clams
Ingredients: 12 large clams or 2 c. frozen or canned chopped clams with broth; 4 large eggs, lightly beaten; 1/2 c. chopped onion; 2/3 c. chopped celery; 1/2 c. chopped green bell pepper; 2 Tbsp. chopped fresh parsley; 1 tsp. chopped fresh chervil; 1/2 tsp. salt; 1/2 tsp. ground white pepper; 4 c. fresh bread crumbs

10 ingredients

9 steps

Ingredients

12 large clams or 2 c. frozen or canned chopped clams with broth
4 large eggs, lightly beaten
1/2 c. chopped onion
2/3 c. chopped celery
1/2 c. chopped green bell pepper
2 Tbsp. chopped fresh parsley
1 tsp. chopped fresh chervil
1/2 tsp. salt
1/2 tsp. ground white pepper
4 c. fresh bread crumbs

Directions

1

Scrub the clams and open with a shucking knife, or place in a baking pan.
2

Bake in 300° oven until shells open enough to remove clam, reserving the broth.
3

Do not bake the clams!
4

Remove the clams from shells and chop up or use the frozen or canned ones. Oil the inside of the scrubbed clam shells.
5

Mix the remaining ingredients together until well blended, then divide among the shells.
6

Place them in a shallow baking pan and bake in preheated 375° oven until golden brown, approximately 25 minutes.
7

If pan-frying, place the filled clam shells upside down in a large heated and buttered saucepan and fry, covered, over medium heat until golden brown, approximately 8 minutes.
8

Yields 12 deviled clams (I usually serve 2 per person).
9

These are delicious either baked or pan-fried.