Yield: 24 servings
- 12 clams
- ½ cup butter
- 5 cups fresh bread crumbs
- 1½ teaspoon Worchestershire sauce
- 1½ teaspoon garlic salt
- 1 teaspoon dry mustard
- ¼ teaspoon Tabasco sauce
- ¼ cup parsley, chopped
- 2 teaspoons oregano, chopped
- 1 tablespoon paprika
1. Thoroughly scrub
clams. Open clams and remove meat; chop fine and sauté in butter
long enough to
heat through.
2. Add crumbs,
Worchestershire sauce, garlic salt, dry mustard and Tabasco sauce. Toss.
3. Sauté for 5
minutes. Remove from heat and stir in parsley and oregano.
4. Spoon into clam
shells and sprinkle with paprika.
5. Bake in a 425° oven for
20 minutes.
6. Clams may be
served hot or cold.
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