Cajun Clams Seafood
Last updated 10/4/2011 8:11:26 PM. Recipe ID 39519. Report a problem with this recipe.
Title: Cajun clams
Yield: 12 Servings
1 sm Yellow onion; minced
3 Cloves (large) garlic;
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
1 ts Onion powder
Salt and pepper to taste
1 c Italian seasoned bread
Paprika; for color
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
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