Deviled Clams

From The Country Innkeepers' Cookbook

Fish and Seafood Recipes

A great luncheon dish. Serve with a green salad and hot biscuits.

• 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

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.

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