This is a variation of recipe #14972 (thank you Cathy). It is spicier, and the chowder clams have an earthier flavor reminiscent of one of my favorites of many years ago. These freeze well and defrost/reheat easily in a microwave for quick dinners.
Provided by 4John6
Categories Canadian
Time 1h55m
Yield 48 deviled clams, 24 serving(s)
Number Of Ingredients 12
Steps:
- Using a food processor (do not clean between ingredients).
- Finely slice the torpedo rolls and set aside.
- Finely chop bacon and put in a large, deep saute pan and put on medium heat.
- Medium chop peppers, onions, and parsley and add to cooking bacon.
- Add garlic powder, seasoning salt, and cayenne pepper to mix and cook for 10 minutes.
- Put aside to cool.
- To open clams,place in large baking pan (s) 1 to 2" deep.
- Place in a 400°F oven for 10 minutes, or until opened slightly,remove fron oven and let cool enough to handle.
- Open clams, reserving the liquid for later use,and chop meat medium fine.
- Separate and save clam shells.
- In a large bowl,combine the clams and bacon/vegetable mix.
- Add the sliced rolls a cup at a time,adding the reserved clam juice,if necessary,to keep the consistency of a slightly wet stuffing.
- Spoon fill clam shells with stuffing mix, sprinkle bread crumbs over stuffing,and top with lighty sprinkled paprika for color.
- Bake in a 350°F oven for 20 to 25 minutes.
- Bread crumbs should be lightly browned, and clams and vegetables tender.
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