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CATEGORY CUISINE TAG YIELD
Seafood, Dairy American Seafood 4 Servings

INGREDIENTS

1 White onion
2 ts Melted butter
1 ts Olive oil
1 Stalk celery
5 Sprigs fresh parsley
5 Fresh mushrooms
1 cn (small) minced clams
12 Fresh clams; steamed, reserve shells
1/4 c Each: sherry & evaporated milk
1 tb Worcestershire
1 ds Each: curry; thyme, oregano, basil; garlic, cumin and Tabasco
1/4 c Each: cornstarch & cold water
Melted butter
Parmesan cheese & paprika

INSTRUCTIONS

Preheat oven to 350F. Finely chop 1/2 of onion, reserving other half. Saute
chopped onion in butter mixed w/ olive oil. Grind together remaining onion,
celery, parsley, & mushrooms. Add to sauteed onion & continue cooking until
moisture is gone. Add all of clams, sherry & evaporated milk. Add
seasonings &, again, continue cooking until moisture is gone. Thicken w/
cornstarch mixed w/ cold water. Cook an additional 2-3 min. Remove from
flame & cool. Stuff clam shells. Cover w/ a little melted butter,Parmesan
cheese, & paprika. Bake in preheated oven 20 min.
CLAM BOX
MISSION & FIFTH; CARMEL
From the <Micro Cookbook Collection of American recipes>, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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