Deviled Clams

To chase the tradition, deviled clams compound charge accommodate hot spices and the capacity should be blimp in abandoned mollusk shells. The aforementioned adjustment is acclimated for authoritative deviled eggs. This mollusk compound calls for Tabasco sauce, however, any hot pepper like cayenne, may be added.
Ingredients
  • 1 pint clams
  • 1 abysm garlic, minced
  • 2 tablespoons chopped onion
  • 1/2 cup chopped celery
  • 1/4 cup adulate or added fat, melted
  • 1 tablespoon flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon thyme
  • 3 drops tabasco sauce
  • 1 tablespoon chili sauce
  • 1 egg, beaten
  • 1/2 cup cracker meal
  • 2 tablespoons chopped parsley
  • 2 tablespoons adulate or added fat, melted
  • 1/2 cup dry aliment crumbs
Instructions
  1. Drain and chop clams.
  2. Cook garlic, onion and celery in adulate until tender.
  3. Blend in abrade and seasonings.
  4. Add clams and baker until thick, active constantly.
  5. Stir a little of the hot booze into egg, add to actual sauce, active constantly.
  6. Add meal and parsley.
  7. Fill 6 able-bodied anointed alone shells or casseroles.
  8. Combine adulate and crumbs; baptize over top of anniversary shell.
  9. Bake in a hot oven, 400° F, for 10 account or until brown.
Notes
Serves 6.

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