Print Friendly Recipe
- 8 oz (224 grm). butter
- 8 oz (224 grm). bacon, diced
- 2 onions, fine dice
- 2 stalks celery, fine dice
- 4 cloves garlic, minced
- 4 oz (112 grm). roux (see comments)
- 1 tbsp (15 ml) chopped parsley
- 4 lbs (1.8 kg). chopped clams (plus juice)
- 2 tbsp (30 ml) lemon juice
- 2 cups (475 ml) white sauce (bechamel)
- bread crumbs (variable)
- 1/2 cup (125 ml) romano or parmesan cheeses
- 1 tsp (5 ml) oregano
- 1 tsp (5 ml) thyme
- 1/4 tsp (1 ml) crushed red pepper
- 1 tsp (5 ml) curry powder
- Brown bacon in a skillet.
- Drain fat.
- Add onions and celery, brown lightly on medium heat.
- Add butter, garlic and seasonings and cook for 1 minute.
- Add clams, juice and lemon juice and bring to simmer.
- Slowly stir in roux until liquid is thickened.
- Mix in bread crumbs with wooden spoon until mixture will hold its shape.
- Remove from heat.
- Stir in grated cheese.
- Fill clam shells with mixture and under broiler until tops are browned.
- Roux is a classic thickening agent.
Simply melt one part butter then add 1 part flour.
Over medium heat, cook flour until ball forms.
This can be made in batches and frozen or kept in the refirgerator for about a week. Good to have on hand when thickening gravies or sauces.
|Email This To A Friend
Copyright ©1997-2014 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.