| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs |
|
Seafood |
5 |
Servings |
INGREDIENTS
| 6 |
md |
Baking potatoes |
| 6 |
sl |
Bacon; cut in small pieces |
| 1/3 |
c |
Minced onion |
| 1/3 |
c |
Milk |
| 1 |
|
Egg; beaten |
| 1/4 |
ts |
Sweet paprika |
| 2 |
tb |
Butter |
| 1 |
c |
Chopped clams (one 6 1/2 OZ. can) |
|
|
Buttered bread crumbs |
INSTRUCTIONS
Bake potatoes, remove from oven and split lengthwise into halves. Scoop out
potatoes and mash with milk, egg, paprika, and butter. Fry bacon until
soft, add onion, cook until bacon is crisp. Add clams and saute one minute.
Fold into mashed potatoes. Refill shells. Top with buttered bread crumbs.
At this point, potatoes can be refrigerated for up to 3 days, tightly
wrapped, or frozen for 1 month. Bake unfrozen at 350 for 25 minutes or
frozen at 350 for 45 minutes. Serves 6.
Andrea, Cordova, Alaska
Source: Alaska Seafood Cookbook Reprinted by permission from the Alaska
Seafood Marketing Institute Meal-Master compatible recipe format courtesy
of Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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