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Baked Stuffed Clams - Baked Clams
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Recipe Information

  • 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.

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