{"id":6552,"date":"2025-06-19T09:00:00","date_gmt":"2025-06-19T13:00:00","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=6552"},"modified":"2025-06-19T06:52:47","modified_gmt":"2025-06-19T10:52:47","slug":"deviled-clams","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/deviled-clams\/","title":{"rendered":"Deviled Clams"},"content":{"rendered":"\n\n\n\n\n<h3 class=\"wp-block-heading\">Recipe<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 cups finely chopped clams<\/li>\n\n\n\n<li>\u00bd cup clam liquid<\/li>\n\n\n\n<li>4 tablespoons butter<\/li>\n\n\n\n<li>2 tablespoons minced onion<\/li>\n\n\n\n<li>2 tablespoons minced green pepper<\/li>\n\n\n\n<li>2 tablespoons minced celery leaves<\/li>\n\n\n\n<li>\u00bc cup chopped celery<\/li>\n\n\n\n<li>\u215b teaspoon freshly ground black pepper<\/li>\n\n\n\n<li>\u00bd teaspoon prepared mustard<\/li>\n\n\n\n<li>\u00be cup fresh cracker crumbs<\/li>\n<\/ul>\n\n\n\n<p>Preheat the oven for 350\u00b0 F.<\/p>\n\n\n\n<p>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. <\/p>\n\n\n\n<p>Contributed by&nbsp;<a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\" target=\"_blank\" rel=\"noreferrer noopener\">Joyce Taylor<\/a> &nbsp;From:&nbsp;<em><em>Mariner\u2019s Menu: 30 Years of Fresh Seafood Ideas<\/em><\/em><\/p>\n\n\n<blockquote class=\"wp-block-ncst-blockquote\">\n    DID YOU KNOW?<br><br>Clams and other bivalves use muscles to keep their shells closed when they are out of the water.\u00a0 The amount of time varies for each species but determines the shelf life of the animal which are typically sold alive.<br><br><a href=\"https:\/\/ncseagrant.ncsu.edu\/about\/our-team\/\" target=\"_blank\" rel=\"noreferrer noopener\">Erika Young, Coastal and Marine Education Specialist<\/a>\n  <\/blockquote>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mariner&#8217;s Menu shares Deviled Clams.<\/p>\n","protected":false},"author":23,"featured_media":16386,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"caption\":\"\",\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[227,122,217,15,98,215,216,218],"tags":[145],"class_list":["post-6552","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked-or-roasted","category-clams","category-fall","category-mariners-menu","category-shellfish","category-spring","category-summer","category-winter","tag-main"],"displayCategory":null,"acf":{"ncst_posts_meta_modified_date":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.7 - 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