Deviled Clams

Recipe

• 2 cups finely chopped clams
• ½ cup clam liquid
• 4 tablespoons butter
• 2 tablespoons minced onion
• 2 tablespoons minced green pepper
• 2 tablespoons minced celery leaves
• ¼ cup chopped celery
• ⅛ teaspoon freshly ground black pepper
• ½ teaspoon prepared mustard
• ¾ cup fresh cracker crumbs

Preheat the oven for 350° F.

Place clams and liquor in medium saucepan and simmer 5 minutes. Melt butter in a small saucepan over medium heat. Add onion, green pepper, celery leaves, celery, pepper and mustard. Cook until vegetables are tender. Add to clam mixture. Stir in crumbs and mix well. Place in individual serving cups or imitation shells. Bake for 20 minutes or until crumbs are nicely browned and mixture is bubbly.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas