Appetizer Clam Shells

Name: Appetizer Clam Shells
Yield: 6 servings
Ingredients: 1/2 c. onion (finely chopped); 1/4 c. pepper, whole (green; finely chopped); 2 tbsp. butter; 2 tbsp. flour; 1 tbsp. Parmesan (grated); 1/4 tsp. salt; 1 dash Worcestershire; 1 dash hot pepper sauce; 12 Ritz crackers (finely crushed); 7 1/2 oz. clams (canned & minced); 1/2 c. water chestnuts (canned & chopped); tomatoes (cherry tomatoes); parsley (fresh)

M. Blakely

Serves 6

Although the dish is called an appetizer, it will also work very well as an entree.

↬ Adapted from "Better Homes & Gardens New Cook Book" (1982 ed.)

Ingredients

½ c. onion (finely chopped)
¼ c. pepper, whole (green; finely chopped)
2 tbsps butter
2 tbsps flour
1 tbsp Parmesan (grated)
¼ tsp salt
1 dash Worcestershire
1 dash hot pepper sauce
12 Ritz crackers (finely crushed)
7 ½ oz clams (canned & minced)
½ c. water chestnuts (canned & chopped)
tomatoes (cherry tomatoes)
parsley (fresh)

Instructions

Keep screen awake

1
Do NOT drain clams or water chestnuts. Preheat oven to 350° F.
2
Melt 1-tbsp. butter. Cook onion & green pepper till tender, but not brown.
3
Stir flour, Parmesan, salt , Worcestershire, & hot pepper sauce into vegetables. Thoroughly mix in half of cracker crumbs.
4
Stir undrained clams & water chestnuts into vegetable mixture.
5
Cook, stirring constantly, till thick & bubble.
6
Divide clam mixture into 6 baking shells, coquille shells, or ramekins.
7
Melt remaining butter & toss with remaining cracker crumbs. Sprinkle over baking shells.
8
Bake till heated through (app. .)
9
If desired, garnish with tomatoes & parsley.

Comments & Reviews (0)

or sign up for free to join the conversation.