Deviled Clams Recipe

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Deviled Clams Recipe

 



Appetizers are small first course dishes presented before the entree or main meal.


These are typically served at the beginning of the meal in order to inspire the appetite.

Frequently referred to as the "First Course." These normally consist of small portions of cold or hot foods (such as a salad, egg roll, crab cakes, buffalo wings etc) which are intended to set the digestive fluids to their duties and in doing so whet the appetite for the other courses to come.

Different cultures will have their own particular variations, for example:

  • Tapas (Spain)
  • Mezedakia (Greece)
  • Antipasto (Italy)


Although normally served before a main course, appetizers also make ideal finger food for parties and entertaining. You may also like to create a whole meal beased on selection of different appetizers.

These appetizers are part of our collection of over 60,000 recipes.

If you are looking for other appetizers, you can find more information on the sites listed below:

Appetizers on Yahoo
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Deviled Clams

 

Ingredients

1 pt clams
1 clove garlic, minced
2 tbsp chopped onion
1/2 cup chopped celery
1/4 cup butter, melted
1 tbsp flour
3/4 tsp salt
1/4 tsp pepper
1/4 tsp thyme
3 drop tobasco sauce
1 tbsp chili sauce
1 egg, beaten
1/2 cup cracker meal
2 tbsp chopped parsley
2 tbsp butter, melted
1/2 cup dry bread crumbs



 

Preparation

Drain and chop clams. Cook garlic, onion, and celery in butter until
tender. Blend in flour and seasonings. Add clams and cook until
thick, stirring constantly. Stir a little of the hot sauce into egg,
add to remaining sauce, stirring constantly. Add meal and parsley.
Fill 6 well-greased individual shells or casseroles. Combine butter
and crumbs; sprinkle over top of each shell. Bake in a hot oven, 400
F. for 10 min. or until brown. Or stuff in half clam shells. Can be
frozen.

From: Clam Ram Booklet Shared By: Pat Stockett
Date:

 

 

Servings: 1

 

 

 

 


 

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