Deviled Clams
- 1 Tbsp butter
- 2 Tbsps flour
- 1 cup evaporated milk
- 25 clams, chopped
- 1/2 tsp mustard
- 1/2 tsp Worcestershire sauce
- 1 Tbsp parsley, minced
- 1/8 tsp nutmeg
- 1/2 tsp salt
- 1/8 tsp pepper
- 2 egg yolks
- Buttered crumbs
Make a white sauce of butter, flour and milk. Add clams and all remaining ingredients except for the egg yolks and bread crumbs. Cook over hot water for 15 minutes (be patient, you rascal). Add the egg yolks. Fill clam or scallop shells with the mixture. Sprinkle with buttered crumbs. Brown in a hot oven at 400°F.
Submitted by Aug 7, 2009
15 min 30 min 45 min
15 min 30 min 45 min