Stuffed Clams, Vintage Recipe

Naturally Gluten-Free Meals

STUFFED CLAMS

50 Year Old Vintage Recipe

 

INGREDIENTS

1 Onion, Minced

2 Tsp Butter

2 Tsp Cornstarch

1 Cup Milk

1 Pint Chopped Clams, drained

½ Tsp Sage, chopped

1 Tbls GF Worcestershire

GF Bread Crumbs

 

Grated Cheese

Paprika

Butter

 

DIRECTIONS

Preheat oven to 350F

12 Clean Clam Shells on rimmed baking sheet

 

In a small pan sauté the onion in butter; set aside.  In a small bowl whisk milk and cornstarch together and pour it over the sautéed onions. Return the pan to heat, stirring constantly until sauce thickens.  Add chopped clams, sage and Worcestershire and simmer a few minutes.  Add enough bread crumbs to form stuffing consistency desired and fill clam shells.  Cover with grated cheese and sprinkle with paprika.  Bake for approximately 20-25 minutes, until Parmesan is lightly browned on top. Serve while hot. 

NOTE: Always read labels carefully

CarolAnne Le Blanc

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