Scalloped Clams

Scalloped clams broiled in oven.
  • 1 pint clams
  • 2 cups cracker crumbs
  • 1/2 teaspoon salt
  • Dash pepper
  • 1/2 cup adulate or added fat, melted
  • 1/4 teaspoon Worcestershire sauce
  • 1 cup mollusk liquor and milk
  1. Drain clams and save liquor. Chop.
  2. Combine crumbs, salt, pepper and butter.
  3. Sprinkle one-third in a able-bodied anointed 1-quart casserole; awning with one-half the clams.
  4. Repeat layers.
  5. Add Worcestershire booze to liquor and cascade over the casserole.
  6. Sprinkle actual crumbs over top.
  7. Bake in a abstinent oven, 350° F, for 30 account or until brown.
Serves 6.

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