- 16
Ingredients
- For the topping:
- 1 3/4 quarts minced clams, About 64 clams (reserve the shells)
- 1 cup water
- 1/4 cup minced garlic
- 1/4 cup minced onions
- 2 1/2 tablespoons chicken base or 2 1/2 tablespoons crushed chicken bouillon cubes
- 1 dash Tabasco sauce, to taste
- 1 1/2 teaspoons Worcestershire sauce
- 1 1/2 teaspoons salt
- 3/4 stick butter
- 3/4 stick margarine
- 3/4 cup King Arthur flour
- 2 1/2 tablesppons light cream
- 2 1/2 tablespoons milk
- 1 1/3 cups grated Parmesan cheese
Preparation
Step 1
Preheat oven to 450 degrees
To make the clam paste:
Remove the clams from the shells. (reserve the shells)
Place the clams, garlic, onions, chicken base, Tabasco sauce, Worcestershire sauce and the salt in the 1 cup of water in a large pot. Bring to a boil and cook until the clams are tender and the flavors have blended.Using a slotted spoon, remove the clams from the liquid. Reserve the cooking liquid.
Place the clams in a food processor, process the clams until they are smooth. Add the processed clams back to the cooking liquid and simmer until the mixture begins to thicken.
In a separate pot, make a roux by melting the butter and margarine. Stir in the flour. Continue cooking, stirring constantly, until the mixture is smooth. Thicken the clam mixture with the roux, Stir in the milk and cream. Heat gently and remove from the stove.
To Assemble The Clams:
Fill individual clam shells with the clam paste. Sprinkle about 1 teaspoon of Parmesan cheese on each one. Place in an ovenproof casserole and bake at 450 degrees until the tops brown.