Liturgical Year : Recipes : Deviled Clams

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Catholic Recipe: Deviled Clams

INGREDIENTS

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:

Food Categories

Feasts

Michael, Gabriel and Raphael

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

DIRECTIONS

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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