• 1 pint shucked clams
  • 3 tbsp butter or margarine
  • 1 small clove garlic,minced
  • 1 tbsp chopped onion
  • 1 tbsp finely chopped green pepper
  • 1/2 cup finely chopped celery
  • 2 tbsp all-purpose flour
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1/8 tsp dried thyme leaves
  • 1/2 cup clam liquor
  • 3 drops hot pepper sauce
  • 1 tbsp chili sauce
  • 1 egg, slightly beaten
  • 1 tbsp dried parsley flakes
  • 1/4 cup cracker meal
  • 16 clam shells
  • 2 tbsp melted butter or margarine
  • 1/2 cup fine dry bread crumbs


Drain clams and reserve liquor; chop clams.
Melt butter in a saucepan; add garlic, onion, green pepper,
and celery.
Cook until tender.
Blend in flour, salt, pepper, and thyme.
Gradually add the 1/2 cup reserved clam liquor, hot pepper
sauce, chili sauce, and clams; cook over moderate heat,
stirring constantly, until thickened.
Stir a little of the clam mixture into beaten egg; add to
remaining clam mixture and blend well.
Stir in parsley and cracker meal.
Spoon into clam shells or individual casserole dishes.
Mix melted butter and bread crumbs and sprinkle over clam
Bake at 400* for 12 to 15 minutes, or until crumbs are lightly browned.

makes 4 servings

Print this recipe

Submitted 6/13/05.
Source: Southern Living Fish and Shellfish cookbook
Submitted By: Lisa Bowers
Deviled Clams