Wednesday, June 23, 2010

Spicy Deviled Clams

Most folks are familiar with deviled crabs, but if you've never had deviled clams, here's a recipe you need to try! A basic, uncomplicated vinegar-pepper hot sauce is best for this recipe. Serves 6.

1 pint clams, drained & chopped
1/4 cup butter
2 Tbs finely chopped onion
1/2 cup chopped celery
1 clove garlic, minced
1 Tbs flour
1/2 tsp salt
1/4 tsp black pepper (I use freshly cracked)
1/4 tsp dried thyme
1 to 3 dashes (to taste) hot sauce, such as Durn Good Hot Sauce or Texas Pete Hot Sauce
1 Tbs chili sauce
1 egg, beaten
1/2 cup cracker meal
2 Tbs chopped parsley
2 Tbs butter, melted
1/2 cup dry bread crumbs

Preheat oven to 375 degrees. Melt the 1/4 cup of butter in a saute pan, then saute the onion, celery and garlic until softened. Stir in the next 7 ingredients, then add the clams and the egg. Stir well and cook until thick, stirring constantly. Stir in the cracker meal and parsley. Grease 6 large clam shells or ramekins, then fill with the clam mixture. Combine the melted 2 Tbs of butter with the bread crumbs, then sprinkle on top of each shell or ramekin. Bake at 375F degrees until golden brown, about 10 minutes.

Zestfully yours,

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