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  • 6 doz. clams, liquid removed and minced (save juice)
  • 6 x (Butter, the size of an egg)
  • 6 sm. onion, minced
  • 3 c. flour
  • 2 tablespoons Worcestershire sauce
  • 6 x (Healthy pinch of salt)
  • 6 x (Healthy pinch of pepper)
  • 6 c. lowfat milk
  • 6 x (Parsley, fresh minced)
  • 24 slices fresh white bread, cut in cubes
  • 6 egg, beaten
  • 6 x (Bread crumbs)
  • 6 x (Butter)
  • 6 x (Lemon juice)
DirectionsThe ingredients have been scaled to 6 servings. These directions are for 1 servings.
  1. Saute/fry butter and onions. Add in flour and blend. Add in clam juice, clams, Worcestershire sauce, salt and pepper. Then add in lowfat milk and parsley. Add in bread cubes and egg. Let stand till cold. Scrub clam shells and put mix back into shells. Put bread crumbs, dash of butter, and a dash of lemon juice on top of each. Broil till brown. (Crab can be used the same way - exclude the clams and juice). This is how deviled clams were made at the turn of the century. THIS RECIPE SERVES 6
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14y ago

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How to Make Steamers?

Steamers are usually little neck or baby clams that are cooked quickly and served straight to the table without any fuss. They can be accompanied with a few lemon wedges or a simple broth. This recipe tops the steamers with a garlic butter broth that can be scooped up using the clam shells. No utensils required!Ingredients:3 to 4 pounds live small hard-shelled clams(littlenecks or steamer clams)1 stick unsalted butter2 tablespoons fresh parsley, chopped¼ cup white wine3 garlic cloves, choppedPinch black pepperScrub clams under running water. Make sure if any shells are not closed, you discard. Clam may not be alivePlace large pot on stove. Add all ingredients except parsley and clams. Let simmer until combined.Add clams and cover. Let simmer for about 5 minutes or until clams open up. Remove clams through strainer, saving broth.Make sure strainer has removed any sand remaining from broth. Serve broth on top of clams or as a side for dunking.


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