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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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Ingredients:
2/3 cup finely chopped celery |
2/3 cup finely chopped fresh mushrooms |
1/3 cup finely chopped green pepper |
2 tablespoons chopped green onion |
1 tablespoon chopped fresh parsley |
2 tablespoons butter or margarine |
1 1/2 tablespoons all-purpose flour |
1 (6 1/2-ounce) can minced clams, undrained |
1 egg, beaten |
1 teaspoon lemon juice |
1/4 teaspoon salt |
1/8 teaspoon garlic powder |
20 clam shells |
1 cup soft breadcrumbs |
1/4 cup grated parmesan cheese |
1/4 cup butter or margarine, melted |
1/4 cup chopped fresh parsley |
1 teaspoon paprika |
rock salt |
Directions:
1. Sauté celery, mushrooms, green pepper, green onion, and 1 tablespoon parsley in 2 tablespoons butter. Stir in flour, and cook 1 additional minute. Add clams and cook until thickened, stirring constantly.
2. Gradually stir about one-fourth of clam mixture into egg; add egg mixture to remaining clam mixture, stirring constantly. Stir in lemon juice, salt, and garlic powder. Place 1 tablespoon of clam mixture into greased clam shells. Set clam shells aside.
3. Combine breadcrumbs, cheese, and melted butter; toss lightly. Sprinkle crumb mixture evenly over clam mixture. Top with 1/4 cup parsley, and sprinkle with paprika.
4. To bake, pour enough rock salt into a 13- x 9- x 2-inch baking dish to cover bottom (salt helps shells sit upright); arrange filled shells on salt. Bake at 400° for 10 minutes or until lightly browned.
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