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Deviled Cherrystone Clams Recipe
|Lean bacon slices||4|
|Lemon juice||1 Teaspoon|
|Butter||1⁄4 Cup (4 tbs)|
|Pimiento||1 Tablespoon, minced|
|Green onion||1⁄4 Cup (4 tbs), minced|
|Cherrystone clams||16 , cooked and chopped|
|Green pepper||1⁄4 Cup (4 tbs), minced|
|Celery||1⁄4 Cup (4 tbs), minced|
|Tabasco sauce||To Taste|
|Parsley||2 Tablespoon, minced|
|Dry mustard||1 Teaspoon|
|Bread crumbs||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 1462 Calories from Fat 541
% Daily Value*
Total Fat 61 g93.6%
Saturated Fat 30.2 g151%
Trans Fat 0 g
Cholesterol 551.1 mg
Sodium 7667.4 mg319.5%
Total Carbohydrates 35 g11.7%
Dietary Fiber 3.4 g13.4%
Sugars 3.3 g
Protein 174 g348.6%
Vitamin A 106.5% Vitamin C 153.3%
Calcium 137.4% Iron 547.5%
*Based on a 2000 Calorie diet
Lightly butter 16 clean clam shells.
Place them securely on a bed of rock salt in a large pan or in 8 individual serving dishes.
Fry the bacon until it is very crisp.
Crumble the bacon.
Melt the butter in a skillet.
Add the green onion, green pepper, celery, and parsley and saute over medium heat until the vegetables are tender.
Do not brown.
Remove from the heat.
Add the mustard, Worcestershire sauce, lemon juice, pimiento, clams, and 4 drops of Tabasco sauce.
Season to taste with salt and pepper.
Stuff the prepared clam shells with the clam mixture.
Top with the bread crumbs and crumbled bacon.
Bake at 425Â° F for 10 minutes.
Brown quickly under the broiler.