DEVILED CLAMS

Holiday weekend approaching.  Always great to have something ready to go and carry out to the screen porch—to get the festivities rolling.  Deviled clams, made ahead, set up in their shells and ready for a quick prep in the oven, really fill the bill.  Open raw, clams easily—2-4 minutes in a 400” oven, just until the clams start to open.  Cool, crack open and remove meat.  Use traditional cracker crumbs and Old Bay seasoning, for this late summer treat.  Chopped vegetables sautéed in the butter, are optional.

• 24 medium to large cherrystone clams
• 1 egg
• 1 stick butter, melted
• Finely chopped red pepper, onion, garlic, to taste (about 1 cup, optional), sautéed in the butter
• 2 ½-3 cups crushed saltine crackers (although there are some Ritz cracker devotées)
• 1 bunch finely chopped flat leaf parsley
• 1-2 tblsp Old Bay seasoning, or more to taste
• Salt and pepper, to taste

Shuck clams, reserving liquor—grind or finely chop.  Detach half-shells, dry them and reserve for baking.  Brush the insides of the shells with melted butter.  Combine clams, liquor and beaten egg in bowl.  Add the Old Bay, salt and pepper—then add the remaining melted butter (with or without the sautéed vegetables as preferred).  Add the cracker crumbs gradually, until the mixture is evenly moist and holds together.  Stuff the reserved clam shells with the mixture, then place, single layer, on baking sheet.  If making ahead, cover baking sheet tightly with foil and refrigerate.  To bake:  clams should be at room temperature—remove foil.  Place in pre-heated hot oven, 425’, for 15-20 minutes—until tops are browned and crisp.  Serve with lemon wedges.

The Kitchen Hive