Clam In Coquilles Recipe
Ingredients
| Shucked clams/15 oz canned minced clams | 1 Pint | |
| Celery | 1⁄2 Cup (8 tbs) | |
| Onion | 1⁄4 Cup (4 tbs) | |
| Butter/Margarine | 2 Tablespoon | |
| All purpose flour | 1 Tablespoon | |
| Salt | 3⁄4 Teaspoon | |
| Dried thyme | 1⁄4 Teaspoon | |
| Hot pepper sauce | 1 Dash | |
| Egg | 1 | |
| Soft bread crumbs | 1 Cup (16 tbs) | |
| Snipped parsley | 2 Tablespoon | |
| Butter/Margarine | 1 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 813 Calories from Fat 384
% Daily Value*
Total Fat 44 g67%
Saturated Fat 25.1 g125.6%
Trans Fat 0 g
Cholesterol 471.7 mg157.2%
Sodium 3945.8 mg164.4%
Total Carbohydrates 43 g14.4%
Dietary Fiber 4.6 g18.3%
Sugars 5.5 g
Protein 63 g125.1%
Vitamin A 117% Vitamin C 75.7%
Calcium 37% Iron 83.9%
*Based on a 2000 Calorie diet
Directions
Coarsely chop whole clams.
Cook celery and onion in the 2 tablespoons butter till tender but not brown.
Blend in flour, salt, thyme, dash pepper, and hot pepper sauce.
Stir a 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 coquilles — individual baking shells.
Combine remaining crumbs and the 1 tablespoon melted butter; sprinkle over clam mixture.
Bake at 400° till browned, 10 minutes.
Chef
