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Ruth Parsons Pusey’s Deviled Clams

1 pint of clams
1 clove garlic, minced
2 TBSP chopped onion
1/2 cup celery, chopped
1 TBSP flour
3/4 tsp salt
1/4 tsp pepper
1/4 tsp thyme
3 drops Tabasco
1 TBSP chili sauce
1/2 cup cracker meal
2 TBSP parsley, chopped
1 egg, beaten
4 TBSP butter
1/2 cup dry bread crumbs

Preheat oven to 400 degrees.
Drain & chop clams. Set aside.
Sauté garlic, onion & celery in 2 TBSP of butter.
Blend in flour, salt, pepper, thyme, Tabasco, and chili sauce.
Add clams & cook until thickened, stirring constantly.
Stir a little of the hot mixture into the beaten egg and add back to hot mixture.
Add cracker meal & parsley.
Spoon into cleaned clam shells.
Melt remaining butter, add breadcrumbs, and then sprinkle on top of clams.
Bake at 400 degrees for 10 minutes.

Coastal Fisherman Merch
CF Merch



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