- Servings: Fills 12-15 clams depending on size of shells
|¾ stick||Melted Unsalted Butter|
|1 tsp||Worchestershire Sauce|
|1 tsp||Garlic Powder|
|½ tsp||Dry Mustard|
|½ tsp||Tobasco Sauce|
|1× 10 oz can||Minced Clams, drain the clams, reserve the liquid|
|3 slices||Toasted White Bread, cut into ½" cubes|
|(you Can Usuallly Get These From a Fish Market...wash The|
|Shells Scrub Them Well, or go and buy shells in a store that carries specialty equipment|
|1 Tbsp||Chopped Parsley|
In a bowl mix the melted butter; add the seasonings. Add the drained clams and bread cubes; mix well. Add reserved clam liquid, if needed, to keep mixture moist.
Spoon mixture, nicely rounded, into each shell. Sprinkle the tops of the clams with the parsley. Bake at 350 degrees for 15 minutes.
I usually make the clam mixture ahead of time (without baking them)and bake them just in time for company.