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Stuffed Clams

by Agnes Moger

Prep
Cook
Serves 10people
Ingredients
25-30
chowder clams
1/2
cup clam broth
3
tbsp onion, minced
3
tbsp green pepper, minced
1/4
cup chopped celery
4
tbsp butter
1
tsp salt
1/8
tsp pepper
3-4
drops tabasco sauce
3/4-1
cups ritz cracker crumbs
Directions
1.
Steam clams. Remove from shells and chop fine (can use meat grinder or food processor). Rinse and dry shells, then lightly grease. Simmer chopped clams in broth for 5 minutes. Cook onion, green pepper and celery in butter until tender. Mix with clams and remaining ingredients. Mixture should be moist, add more clam broth if necessary.
2.
Fill greased clam shells and bake at 350 for 20 minutes.

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