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Grampa Higney's Deviled Clams Recipe

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This recipe for Grampa Higney's Deviled Clams, by , is from The Warner Family and Friends' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Eleanor Higney
Added: Monday, May 15, 2006

Category:
Category:

Ingredients:  
Ingredients:  
25 clam shells
8 cans minced clams
1 cup half & half
1 cup clam juice
4 tbsp. butter
4 tbsp. flour
1 tsp. minced green pepper
1 tsp. worcestershire
1 tbsp. lemon juice
1 tsp. onion(chopped fine)
or chive
1 tbsp. chopped celery
pinch parsley
plain bread crumbs

Directions:
Directions:
Melt butter and flour in large skillet until smooth. Add cream and clam juice slowly while stirring constantly. Bring to a slow simmer until velvet smooth. Add clams and all other ingredients. Add a little plain bread crumbs to make it thick enough to heap into clam shells. Cool. Put about 2 tbsp. of butter in a small skillet, melt, and add some bread crumbs to sprinkle on top of clams. Sprinkle with paprika. Put shells on cookie sheet and bake about 20 minutes in a 375 degree oven. Serve hot!

Number Of Servings:
Number Of Servings:
25
Personal Notes:
Personal Notes:
"I served these clams as appetizers at most of our family holidays. You can make a larger amount by using smaller clam shells."
Note: Ramekins work well if you don't have clam shells.

 

 

 

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