Clam Scallop Shells Recipe
Ingredients
| 1 pint shucked clams or 2 7 1/2 ounce cans minced clams | ||
| Celery | 1/2 Cup (16 tbs), chopped | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Butter | 2 Tablespoon | |
| All purpose flour | 1 Tablespoon | |
| Salt | 3/4 Teaspoon | |
| Dried thyme | 1/4 Teaspoon, crushed | |
| Dash bottled hot pepper sauce | ||
| Egg | 1 , beaten | |
| Soft bread crumbs | 1 Cup (16 tbs) | |
| Snipped parsley | 2 Tablespoon | |
| Butter | 1 Tablespoon, melted | |
Directions
Drain clams.
Coarsely chop whole clams.
Cook celery and onion in the 2 tablespoons butter till tender but not brown.
Blend in flour, salt, thyme, hot pepper sauce, and dash pepper.
Stir small amount of hot mixture into the egg; return to hot mixture.
Add clams, half the bread crumbs, and parsley.
Spoon mixture into 4 or 5 buttered individual baking shells (coquilles).
Combine remaining crumbs and the 1 tablespoon melted butter; sprinkle over clam mixture.
Bake at 400° till browned, 10 minutes.
Coarsely chop whole clams.
Cook celery and onion in the 2 tablespoons butter till tender but not brown.
Blend in flour, salt, thyme, hot pepper sauce, and dash pepper.
Stir small amount of hot mixture into the egg; return to hot mixture.
Add clams, half the bread crumbs, and parsley.
Spoon mixture into 4 or 5 buttered individual baking shells (coquilles).
Combine remaining crumbs and the 1 tablespoon melted butter; sprinkle over clam mixture.
Bake at 400° till browned, 10 minutes.
Chef
