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Course : Appetizer
Type of Prep : Blend / Process, Broil, Sauté
Cuisine : U.S. Regional
 
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Deviled Clams

From Diana Rattray,
Your Guide to Southern Food.
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INGREDIENTS:

  • 2 dozen cherrystone clams
  • 1/2 cup water
  • 1/2 green bell pepper, minced
  • 1 small onion, minced
  • 3 tablespoons melted butter
  • 1/2 cup dry bread crumbs
  • 1/2 teaspoon ground thyme
  • 1/8 teaspoon Tabasco sauce
  • 4 slices bacon, partially cooked and diced
  • parsley
  • lemon juice
  • paprika

PREPARATION:

Scrub clams well; put on a rack in a large kettle with water in the bottom. Cover and heat over medium low heat until clams open. Remove clams. Take clams from shells and separate halves; save shells.

Mince clams with knife or in food processor. In a skillet in melted butter, sauté green bell pepper and onion until tender. Add minced clams, bread crumbs, ground thyme and Tabasco sauce. Place clam shell halves in a shallow pan; fill shells with minced clam mixture and sprinkle each with diced bacon. Place under broiler and broil under medium heat until browned, about 10 minutes. Sprinkle with minced fresh parsley, if desired.
Serves 4 to 6.

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