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  Added: Apr 11, 2006  •  Visited (518)  •  Print version Print this recipe (127)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Scalloped Clams
What You Need:
  • 1½ cups freshly shucked and minced clams, or canned minced clams, drained
  • 4 tablespoons finely chopped onion
  • 3 tablespoons finely chopped parsley
  • 1 teaspoon Worcestershire sauce
  • ½ cup melted butter (1 quarter-pound stick)
  • Salt
  • Freshly ground black pepper
  • 1 cup coarsely crushed soda crackers
  • ¾ cup fresh bread crumbs
  • ½ cup heavy cream
  • 2 tablespoons soft butter, cut into small bits

  • How To Cook:
    1. Preheat the oven to 375°F. In a large mixing bowl, combine the clams, onion, parsley, Worcestershire sauce, melted butter, salt and a few grindings of black pepper. Stir in the crushed soda crackers and ½ cup of the fresh bread crumbs, pour in the cream and mix together gently but thoroughly.

    2. Taste for seasoning. Transfer the mixture to a lightly buttered 1-quartcasserole and sprinkle the remaining bread crumbs over the top.

    3. Dot with the 2 tablespoons of butter and bake in the center of the oven for about 25 minutes, or until the crumbs are lightly brown.

    4. For a crisper, browner crust you may, if you like, slide the casserole under a preheated broiler for 30 seconds or so. Serve as a first course or luncheon dish directly from the casserole.
     
    Serving Size: 4 to 6
     This recipe is also available in:
    Cuisine » Americas » United States
    Main Ingredient » Shellfish » Clams
    Dish » Appetizers

     





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