Devilled Clams
12 large Quahog Clams Cored, Seeded & Minced
or 25 smaller Clams
1 Tbls Onion, Minced Fine
3 Tbls Dry White Wine
1/2 Cup Water1/3 Cup Clam Juice (Cooking
3/4 Cup Dried Bread Crumbs Liquid)
Salt
2 Tbls Parsley, Chopped
Black Pepper, Ground
2 Tbls Butter
2 Slices Bacon
1 Tbls Parsley, Chopped
1 Clove Garlic, Minced
1 Tbls Green Bell Pepper,
Preheat the oven to 450 degrees. Bring the water to a boil. Steam the clams in the water until they open (about 5 minutes).
Cool. Reserve the liquid (see the ingredients). Remove the clams from their shells (save the shells).
Chop the clams very finely. Stir in the bread crumbs, salt and pepper. Set aside.
Sauté the bacon until it is crisp.
Drain. Crumble. Set aside. Sauté the garlic, green pepper and onion in the bacon fat until the vegetables
are transparent. Drain. Combine the vegetables with the clam mixture. Stir in the wine and just enough clam juice to moisten.
Stir in the first measure of parsley. Stuff the mixture into the clam shells. Topped with the crumbled bacon and the second measure of
parsley. Dot lightly with butter. Bake until warmed through (3-5 minutes). Serve hot.
Yields: 4 Servings
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