3 dozen large (hard-shell) clams
1 cup dry white wine, (Chablis, or similar)
1 cup water
4 T. chopped celery
1/2 cup chopped onions
4 T. butter
1 teaspoon dry mustard
2 cups Contadina™ bread crumbs
2 cups hot milk
1 teaspoon Worchestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup grated Romano cheese
1/4 cup grated Parmesan cheese



Clean clam shells. Place in a sauce pan with the water and wine. Bring to a boil, continue to cook until shells open. Remove clams, but reserve the shells for later use. Discard necks of clams, then finely chop rest of clams.

Saute celery and onions in melted butter for about 5 minutes. Add dry mustard and bread crumbs. Then add Worchestershire sauce, salt, pepper and, gradually, the milk. Add clams.

Fill empty clam shells and sprinkle with cheeses. Bake at 350° for 8-10 minutes.

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