Return to Content

Deviled Clams

Deviled Clams
0 votes, 0.00 avg. rating (0% score)
by
A great luncheon dish. Serve with a green salad and hot biscuits.

Ingredients:

  • 4 tablespoons butter or margarine
  • 1 teaspoon minced onion
  • 1 chopped green pepper
  • 1/2 pound fresh mushrooms, sliced
  • 4 tablespoons flour
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon celery seed
  • 4 7-ounce cans minced clams, drained
  • 3/4 cup dry bread crumbs
  • 2 tablespoons butter or margarine

Instructions:

Melt the butter or margarine and sauté the onion, pepper and mushrooms until limp. Sprinkle with flour and mix well. Gradually add the milk and cook, stirring, until thickened and bubbly. Add the salt and celery seed. Add the drained clams and divide the mixture into individual baking dishes, well greased. Sprinkle with dry bread crumbs and dot with butter or margarine. Bake at 350 degrees for 30 minutes.
Updated Tuesday, July 24th, 2007

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 65 Best Summer Events
  • The Elusive Promise of the Maine Tides
  • The Easiest Clambake You'll Ever Make
Subscribe Today

Browse Similar Recipes

2 Responses to Deviled Clams

  1. Sharon May 4, 2015 at 12:02 am #

    What happened to the instructions?

    • Aimee Seavey May 4, 2015 at 1:37 pm #

      Hi Sharon. It looks like the special character in the word “saute” was causing the Deviled Clams recipe to display incorrectly, but it’s now been fixed. Thanks for calling it to our attention!

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111