Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Deviled Clams
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- #80948
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
12 cherrystone clams
1/2 cup water
1/2 green bell pepper, minced
1 small onion, minced
3 tablespoons butter or margarine
1/2 cup bread crumbs
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/8 teaspoon hot pepper sauce
3 slices uncooked bacon, minced
Parsley, lemon juice, paprika, for serving
directions
Scrub clams with brush. Put on rack in kettle with the water. Cover and heat gently until clams open. Remove clams from kettle; reserve liquid. Remove clams from shells. Separate shells and save. Chop clams with knife or food chopper.
Cook green pepper and onion in butter for 2 minutes. Add clams, crumbs and seasonings. Scoop mixture into as many clam shells as it will fill.
Put the filled half shells on a cookie sheet and sprinkle each with minced bacon. Brown under broiler under medium heat for 10 to 12 minutes. Sprinkle with minced parsley. Serve with small cups of any remaining clam broth, reheated with a dash of lemon juice and a little paprika.
added by
dbismarck1969
nutrition data
Nutritional data has not been calculated yet.
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