Recipe - Cajun Clams

1 small Yellow onion; minced
3 Cloves (large) garlic;
minced
One half Green bell pepper; minced
1 One half Stalks celery; minced
One fourth pound Butter
2 cn (6.5oz) chopped clams
2 tablespoon Worcestershire sauce
1 tablespoon Cajun/Creole shellfish
seasoning
1 teaspoon Onion powder
Salt and pepper to taste
1 cup Italian seasoned bread
crumbs
Paprika; for color
Clam shells

Mince onion, green pepper and celery; set aside. Melt butter on high heat
in frying pan, add vegetables and saute until soft and translucent, about
45 minutes. Stir periodically with a wooden spoon.

Add clams, including broth, and stir. Season with Worcestershire sauce,
Cajun seasoning and onion powder. Taste, adding salt and pepper or more
Cajun seasoning as desired. Bring to a boil, reduce heat and cook 5
minutes. Then add Italian bread crumbs.

Place in clam shells or shells purchased in a gourmet store. Add paprika
for color. Place under broiler 5 minutes or until browned.

Makes 1214 servings.

NOTE: You can do everything ahead except the broiler step and freeze the
clams, covered tightly with foil, until the day of the party. Take out to
defrost in refrigerator and broil at the last minute.

FROM SOME NEWSPAPER ARTICLE

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.