Recipe - Stuffed Baked Clams

1 White onion
2 teaspoon Melted butter
1 teaspoon Olive oil
1 Stalk celery
5 Sprigs fresh parsley
5 Fresh mushrooms
1 cn (small) minced clams
12 Fresh clams; steamed,
reserve shells
One fourth cup Each: sherry & evaporated
milk
1 tablespoon Worcestershire
1 ds Each: curry; thyme, oregano,
basil; garlic, cumin and
One fourth Tabasco
One fourth cup Each: cornstarch & cold
water
Melted butter
Parmesan cheese & paprika

Preheat oven to 350F. Finely chop One half of onion, reserving other half. Saute
chopped onion in butter mixed w/ olive oil. Grind together remaining onion,
celery, parsley, & mushrooms. Add to sauteed onion & continue cooking until
moisture is gone. Add all of clams, sherry & evaporated milk. Add
seasonings &, again, continue cooking until moisture is gone. Thicken w/
cornstarch mixed w/ cold water. Cook an additional 23 min. Remove from
flame & cool. Stuff clam shells. Cover w/ a little melted butter,Parmesan
cheese, & paprika. Bake in preheated oven 20 min.

CLAM BOX

MISSION & FIFTH; CARMEL

From the Micro Cookbook Collection of American recipes, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.