Serves: 6
Total Calories: 352

3 (6 1/2-ounce) cans clams chopped, reserve juice
1/2 cup celery chopped
1/4 cup onion chopped
1/2 cup green bell pepper chopped
3 tablespoons butter or margarine
2 tablespoons flour
3/4 teaspoon salt
1/4 teaspoon thyme dried, crushed
dash hot sauce
3 eggs beaten
4 tablespoons vermouth
1 cup bread crumbs soft
2 tablespoons parsley snipped fresh
3 tablespoons cream
1/2 cup cracker crumbs, saltine
2 tablespoons butter or margarine, melted
Paprika

Carefully pour juice off chopped clams into small container. Let juice settle, then pour into cup leaving the sediment and possible chips of shell behind. Set aside.

In skillet, sauté celery, onion and green pepper in 3 tablespoons butter or margarine until tender. Blend in flour, salt, thyme and pepper sauce, stirring to mix well. Beat eggs and stir in clam juice and vermouth. Add this mixture into vegetables in skillet, stirring constantly until thickened. Fold in clams and bread crumbs, then parsley and cream. Remove from heat. Spoon mixture into 6 buttered shells (custard cups or a shallow casserole). Combine cracker crumbs with 2 tablespoons melted butter or margarine and sprinkle over clam mixture. Dust top with paprika, bake at 400° until browned and bubbly, about 15 to 20 minutes.

Nutritional Facts:

Serves: 6
Total Calories: 352
Calories from Fat: 138

More Recipes from the Menu Planner Cookbook:
Bagna Cauda Dip
Broiled Grapefruit
Clams On The Shell
Fruit Kabobs
Tomato Quiche