| 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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