1/2 c Butter

2 lb Mushrooms, 1-1/2″ to 2″ in

-diameter 1 c Minced clams, with liquid

1 Clove garlic, minced

1/2 c Dried bread crumbs

1/3 c Parsley, chopped

3/4 ts Salt

1/4 ts Ground black pepper

Lemon juice Melt butter in sauce pan.
Remove and dice mushrooms
stems.
Dip caps in butter and place, rounded side down, on a rack
on a cookie sheet.
Drain clams and reserve liquid.
In melted
butter, saute mushrooms stems and garlic.
Add clam liquid and
simmer until mushroom stems are tender.
Remove from heat and stir
in remaining ingredients.
Spoon mixture into mushroom caps.
Broil
about 6 ” from heat for about 8 minutes, until mushrooms are tender
and tops are lightly browned.
Sprinkle a few drops of lemon juice
on each and serve hot.
From: The Clam Lovers Cook Book Shared By:
Pat Stockett

24 ea Cherrystone clams

4 T Green pepper, chopped

1 T Lemon juice

1 ea Lg Garlic clove, minced

8 T Butter

6 T Seasoned bread crumbs

Preheat oven to 450f.
Open clams and discard top shell.
Place
clams in a shallow baking pan.
In a saucepan, melt 4 Tbsp.
butter
and saute the garlic and green pepper for 2 - 3 minutes.
Add
remaining butter, lemon juice, and bread crumbs, mixing thoroughly.
Place 1 teas.
of mixture on top of each clam and bake for 10
minutes.
Shellfish Recipes of the Shore

1 tb Olive oil

3 lg Garlic cloves, minced

1/2 c Canned crushed tomatoes with

-added puree 1/2 c Fish stock OR

-bottled clam juice 1 ts Dried oregano, crumbled

36 Littleneck clams, scrubbed

Minced fresh parsley Heat oil in heavy large skillet over medium
heat.
Add garlic and saute 1 minute.
Add crushed tomatoes, fish
stock, and oregano; bring to boil.
Add clams, cover and cook until
clams open, about 7 minutes.
Discard any clams that do not open.
Divide clams and sauce among bowls.
Sprinkle with parsley and serve
immediately.
Note: original recipe called for 1/4 cup olive oil.
Cutting back doesn’t affect taste, just nutritional value.

20 md Clams

8 Cloves fresh garlic, minced

6 T Olive oil

3 T Chopped parsley

2 T Fine dry bread crumbs

Salt to taste 1 c White wine or sherry

1 Chile, chopped

Soak clams in salty water for 5 hours before preparing dish, and
rinse.
In a large pan, saute garlic in oil.
Add parsley and clams;
cover 5 to 10 minutes to open the clams.
Once clams are open, add
bread crumbs, salt, white wine and chile.
Move pan back and forth
for about 5 minutes over medium heat until sauce thickens.

16 oz Sour Cream

16 oz Philadelphia Cream Cheese

2 Onions, small, chop fine

3 ts Garlic (Polaner/Fiesta)

2 ts White Pepper

1 ts Red Pepper

2 ts Horseradish (or 2″ piece”

1 Half bottle chives

8 oz Louis Rich Krab (or more)

2 ts Lemon & Herb Seasoning

1/2 cn Mushrooms

Chop onions in blender or processor.
Be careful of adding liquid
to the dip and making it runny.
Chop Krab into small (but
identifiable) pieces.
Combine the cream cheese and sour cream in
Blender/Processor.
Add the spices and blend them in Add onions and
Krab and mix well.
(Mix by hand to avoid chopping the Krab into
smaller pieces) Store in refrigerator for several hours.
If Dip is
too runny, add some dehydrated onions to absorb the excess liquid.
Serve on crackers, chips or vegetables.