Tuesday, December 27, 2011

Baked Stuffed Clams ala Lyle's

Yields approximately 3 1/2 dozen for medium shells.


1 lb. Butter
1 lb. Onion
1 lb. Celery
1/2 lb. Flour
1 lb. Chopped clams (about 5- 6 oz cans, drained)
3/4 C. Clam juice (reserve liquid from canned clams)
Worcestershire sauce to taste
7 oz.+ Bread crumbs as needed to make consistency of paste
1 t. Paprika
3 1/2 dozen

Sauté 1/4 lb. butter, clam juice, onions and celery. When soft add clams, sauté 5 minutes.

In separate pan melt remaining butter, add flour slowly blending smooth as a roux.

Combine two completed mixtures. Add salt, pepper, Worcestershire sauce, mix thoroughly.

Stuff mixture into clam shells.

Combine bread crumbs and paprika. Sprinkle over stuffed clams.

Bake 30 minutes at 350 F.


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