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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Deviled Clam Recipe

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This recipe for Deviled Clam is from Holmes, Huster, and Hay Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 dozen clams, ground
1 tsp paprika
1 tsp basil
1 tsp cayenne
1 tsp parsley
1 tsp oregano
1 tsp brown spicy mustard
1 tsp thyme
1 tsp Old Bay
1 tsp black pepper
1 tsp marjoram
1 tsp Duseldorf Mustard Horseradish
2 tsp Colman's Dry Mustard
2 pints light cream
6-8 slices white bread (broken into pcs)
Bread crumbs
1 pimento chopped
1 medium onion, chopped fine
2 stalks celery, finely chopped
1 green pepper, finely chopped
1 1/4 lb butter
Directions:
Directions:
1. Melt butter and add cream. Mix and add other ingredients except for bread. Cook at a simmer. Remove from heat just before boiling and stir in bread and breadcrumbs.
2. Place in refrigerator or freezer to thicken. Remove and fill shells. Chill again and coat with breadcrumbs. Deep fry or bake.

 

 

 

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