• 1/4 pound(115 g) butter
  • 1 tablespoon finely chopped shallot or onion
  • 36 small clams in the shell
  • 1 cup(1/4 L) dry white wine
  • 3 tablespoons flour
  • 1/2 cup(1 dL) heavy cream
  • 5-6 drops Tabasco
  • 2 teaspoons finely chopped parsley
  • 1 cup(1/4 dL) freshly made bread crumbs
  • 1/2 cup(1 dL) freshly grated Parmesan cheese


Melt 5 tablespoons of the butter in a large saucepan. Add the shallot or onion and stir over low heat for 5 minutes. Add the clams and wine, cover, and cook until the shells open, 12-15 minutes. Remove the clams from the shells and chop them. Save the shells. Preheat the oven to 400 degrees F.(205 C). Melt the remaining 3 tablespoons butter in a saucepan. Blend in the flour and cook 1 minute. Slowly add the 1/2 cup of the clam liquid and the cream, and stir until the sauce is smooth. Add the clams and Tabasco and stir constantly until the sauce is thickened.

Remove from the heat, add the parsley, and spoon the clams and sauce back into the shells. Mix the bread crumbs and cheese and sprinkle on each clam. Bake for 15 minutes or until the crumbs are lightly browned. (Serves 4)

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Submitted 6/13/05.
Source: The Fannie Farmer Cookbook
Submitted By: Linda Wilson
Stuffed Clams Union League