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Catholic Recipe: Deviled Clams


  • 2 cans (10-1/2 ounces each) minced clams
  • 3/4 cup water
  • 3 Tablespoons lemon juice, divided
  • 1 cup coarsely crumbled pilot crackers (about 3 crackers)
  • 2 hard-cooked eggs, chopped
  • 2 Tablespoons chopped chives
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon dry mustard
  • dash cayenne
  • 1/4 cup melted butter or margarine
  • 2 Tablespoons chili sauce
  • Details

  • Serves: 4
  • Prep Time: 40 minutes
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin:

Individual servings are baked in ramekins. Serve with toast, rice or pasta.


Combine clams with their broth and all remaining ingredients in a large bowl; toss together lightly with a fork to blend thoroughly. Spoon mixture into 4 lightly greased ramekins (1/2 cup size); sprinkle each with 1 teaspoon grated Parmesan cheese, if desired. Bake at 375° for 15 minutes or until bubbly hot. Makes 4 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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