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- 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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