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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Grammy Hamm's Deviled Clams Recipe

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This recipe for Grammy Hamm's Deviled Clams is from Bernie Hamm's Kitchen, 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:  
12 cherrystone clams
1 pint milk to make thick white sauce
4 hard boiled eggs, cut up
1 c. celery, chopped
Bread crumbs to thicken
4 T. butter or margarine
4 T. all purpose flour
1 egg, beaten
2 c. bread crumbs
Oil for frying
Directions:
Directions:
Scrub clams and put in 350º oven for 15 minutes or until clams crack open. With one pint of milk, margarine and flour, make a thick white sauce. Cool. Cut up clams, taking out non-usable parts. Add clams and any broth to the sauce. Add cut up eggs, celery, and bread crumbs to thicken. Add pepper and very little salt. Let rest about 1/2 hour for bread to absorb moisture. Pack in shell so that when turned upside down filling won't fall out. Dip in beaten egg and then in bread crumbs. Deep fat fry until brown.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
If you call them croquettes, the kids will eat them!

 

 

 

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