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| Clam Hors D'Oeuvre
2 cans of chopped snow clams, drained
3 tablespoons of butter
3 tablespoons of flour
1 cup of milk
2 stalks celery, chopped
1/2 stick of butter
1 small onion, grated
2 tablespoons of chopped parsley
1 teaspoon of Worcestershire sauce
salt and pepper to taste
Grated American cheese |
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Make white sauce by melting 3 tablespoons butter in saucepan. Stir in flour, then add milk and stir until thick. Set aside. Sauté celery in 1/2 stick of butter. Add onion, parsley and seasonings. Mix white sauce, drained clams and sautéed celery mixture. Chill in refrigerator. Before serving, put mixture in cleaned clam shells or 8 crab shell ramekins or in large baking dish or pretty pie plate. Sprinkle with grated cheese and bake for 10 minutes at 375ºF. Serve with crackers
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