Clams Pennamaquan
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Yield: Serves 6
"The coast of Maine's rich in clams, one of the best areas being the Pennamaquan River and the Cobscook Bay. Folks here can tell by looking at a clam from which bay it was dug and during which recent tide!" --Lincoln House Country Inn, Dennysville, MaineIngredients:
1 pound Monterey Jack cheese, shredded1 pound clams, shucked and chopped
2 tablespoons parsley
2 tablespoons chives
2 cloves garlic, finely minced
Dash ground cayenne pepper
Dash freshly ground black pepper
6 slices pumpernickel bread
Instructions:
Combine cheese, clams, parsley, chives, garlic, and peppers and mix until well blended. For each serving, place bread slice in 6-ounce au gratin dish. Divide clam mixture among dishes. Broil until golden brown and bubbly or bake at 425 degrees F for 10 minutes or until golden brown and bubbly. Serve immediately.Browse Similar Recipes
- By Category: Fish and Seafood
- By Prep Methods: Bake, Broil
- By Course: Main Dish
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