| 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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