Stuffed Clams

Ingredients

• 1 dozen large shell clams
• 3/4 cup chopped onion
• 1 14-ounce can mushrooms, drained and chopped
• 1/4 cup butter or other fat, melted
• 3 tablespoons flour
• 1 teaspoon salt
• dash pepper
• 2 tablespoons butter or other fat, melted
• % cup dry bread crumbs

Method

1. 1

   Shuck clams.

2. 2

   Chop.

3. 3

   Wash shells thoroughly.

4. 4

   Cook onion and mushrooms in butter until tender.

5. 5

   Blend in flour and seasonings.

6. 6

   Add clams and cook until thick, stirring constantly.

7. 7

   Fill well greased clam shells.

8. 8

   Combine butter and crumbs; sprinkle over top of each shell.

9. 9

   Bake in a hot oven, 400 degrees, for 10 minutes or until brown.

As published

This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 12. The excerpt below is the record exactly as published.

STUFFED CLAMS 1 dozen large shell clams 3/4 cup chopped onion 1 14-ounce can mushrooms, 1/4 cup butter or other fat, drained and chopped melted 3 tablespoons flour 1 teaspoon salt dash pepper 2 tablespoons butter or other % cup dry bread crumbs

Cook this with the app: pantry check, scaling, and the assistant.