Deviled Clams

1. 1

   Steam clams in a little water for five minutes.

2. 2

   Drain, saving the juice.

3. 3

   Cool clams and remove from shells.

4. 4

   Combine clams, eggs, cracker crumbs, and seasonings; chop the mixture fine.

5. 5

   Melt two tablespoons of the butter and saute the vegetables for five minutes.

6. 6

   Combine the vegetables with the clam mixture and stir in the clam juice.

7. 7

   Preheat oven to 450F and grease four ramekins generously with butter.

8. 8

   Fill the ramekins with the clam mixture, sprinkle with parsley and dot with the remaining 2 tablespoons of butter.

9. 9

   Bake for about 5 minutes.

10. 10

    Serve very hot.

No additional tips available.