Catholic Recipe: Deviled Clams
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