Title: Cajun clams
 Categories: Seafood
      Yield: 12 Servings
 
      1 sm Yellow onion; minced
      3    Cloves (large) garlic;
           -minced
    1/2    Green bell pepper; minced
  1 1/2    Stalks celery; minced
    1/4 lb Butter
      2 cn (6.5-oz) chopped clams
      2 tb Worcestershire sauce
      1 tb Cajun/Creole shellfish
           -seasoning
      1 ts Onion powder
           Salt and pepper to taste
      1 c  Italian seasoned bread
           -crumbs
           Paprika; for color
           Clam shells
 
   Mince onion, green pepper and celery; set aside. Melt butter on high
  heat in frying pan, add vegetables and saute until soft and
  translucent, about 4-5 minutes. Stir periodically with a wooden spoon.
  
   Add clams, including broth, and stir. Season with Worcestershire
  sauce, Cajun seasoning and onion powder. Taste, adding salt and
  pepper or more Cajun seasoning as desired. Bring to a boil, reduce
  heat and cook 5 minutes. Then add Italian bread crumbs.
  
   Place in clam shells or shells purchased in a gourmet store. Add
  paprika for color. Place under broiler 5 minutes or until browned.
  
   Makes 12-14 servings.
  
   NOTE: You can do everything ahead except the broiler step and freeze
  the clams, covered tightly with foil, until the day of the party.
  Take out to defrost in refrigerator and broil at the last minute.
  
  FROM SOME NEWSPAPER ARTICLE
  
  From a collection of my mother's (Judy Hosey) recipe box which
  contained lots of her favorite recipes, clippings, etc.  Downloaded