Best My Deviled Clam Recipes

DEVILED CLAMS

Steps:

• Steam clams in a little water for five minutes.
• Drain, saving the juice.
• Cool clams and remove from shells.
• Combine clams, eggs, cracker crumbs, and seasonings; chop the mixture fine.
• Melt two tablespoons of the butter and saute the vegetables for five minutes.
• Combine the vegetables with the clam mixture and stir in the clam juice.
• Preheat oven to 450F and grease four ramekins generously with butter.
• Fill the ramekins with the clam mixture, sprinkle with parsley and dot with the remaining 2 tablespoons of butter.
• Bake for about 5 minutes.
• Serve very hot.

DEVILED CLAMS

Steps:

• 1. Slowly saute the onion in the butter but don't brown. You're going for more of a caramelization. Twist shells apart while the onion is cooking and arrange half of them on a pan that has been foiled or sprayed with oil. Add liquids to the clams and then lightly mix in the bread crumbs. Let stand 5 minutes. Top the clam shells with the mix and bake at 400 degrees for 45 minutes. Try one and if it seems a bit too wet then lower the temp to 350 for another 15 minutes.
• 2. Bake 375 for 45 minutes. When they come out of the oven take one and if they seem still real wet give them another 15 minutes at 300 to dry them out more. If you use cheap bread use more and be sure it's dried before you use it. These are so easy to make. You can make batches of them up and keep them frozen in the freezer.
• 3. You can stretch these out to make more appetizers by filling the shells less. You could easily turn 24 to 30 clams into 40 by using less filling. I like them heaped full but if you were having a party I'd stretch them out.