Deviled clams

Wednesday, October 24, 2012 - 21:25
Recipes from our local residents — some present, some that have passed on

Fry two finely chopped onions in 2 tbs. butter until golden

Add one can undiluted tomato soup

Add two dozen round (butter) clams, cleaned and chopped

Add enough water to clam liquid to make 2 ½ cups

Season liberally with salt and pepper

Cook for five minutes

Remove from heat

Add two beaten eggs

Thicken mixture with cracker crumbs to the consistency of cooked cereal

Place mixture in scrubbed clam shells

Heat in oven about 10 minutes before serving

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