8/21/1994
DEVILED CLAMS
2 dozen
cherrystone clams
½ cup water
½ green pepper, minced
1 small onion, minced
3 tablespoons butter or margarine
½ cup bread crumbs
½ teaspoon each dried thyme and marjoram
1/8 teaspoon
hot pepper sauce
3 slices uncooked bacon, minced
Parsley, lemon juice, paprika
Scrub clams with brush. Put on rack in kettle with the water. Cover and heat gently until clams open. Remove clams from kettle; reserve liquid. Remove clams from shells. Separate shells and save. Chop clams with knife or food chopper. Cook green pepper and onion in butter for 2 minutes. Add clams, crumbs and seasonings. Scoop mixture into as many clam shells as it will fill.
Put the filled half shells on a cookie sheet and sprinkle each with minced bacon. Brown under broiler under medium heat for 10 to 12 minutes. Sprinkle with minced parsley. Serve with small cups of any remaining clam broth, reheated with a dash of lemon juice and a little paprika. Makes 4 to 6 servings.
- J.D.B., Woonsocket; from the Woman's Day Encyclopedia of Cooking
