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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Grampa Higney's Deviled Clams Recipe

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This recipe for Grampa Higney's Deviled Clams is from The Warner Family and Friends' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
25 clam shells
8 cans minced clams
1 cup half & half
1 cup clam juice
4 tbsp. butter
4 tbsp. flour
1 tsp. minced green pepper
1 tsp. worcestershire
1 tbsp. lemon juice
1 tsp. onion(chopped fine)
or chive
1 tbsp. chopped celery
pinch parsley
plain bread crumbs
Directions:
Directions:
Melt butter and flour in large skillet until smooth. Add cream and clam juice slowly while stirring constantly. Bring to a slow simmer until velvet smooth. Add clams and all other ingredients. Add a little plain bread crumbs to make it thick enough to heap into clam shells. Cool. Put about 2 tbsp. of butter in a small skillet, melt, and add some bread crumbs to sprinkle on top of clams. Sprinkle with paprika. Put shells on cookie sheet and bake about 20 minutes in a 375 degree oven. Serve hot!
Number Of Servings:
Number Of Servings:
25
Personal Notes:
Personal Notes:
"I served these clams as appetizers at most of our family holidays. You can make a larger amount by using smaller clam shells."
Note: Ramekins work well if you don't have clam shells.

 

 

 

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