SCALLOPED CLAMS

SCALLOPED CLAMS 1 lb freshly shucked soft-shelled clams 1/4 cup milk or clam liquor (if available) 3/4 cup coarsely crushed cracker crumbs 1/4 each teaspoon garlic and onion powder 1/2 teaspoon paprika 1 teaspoon dried parsley flakes olive oil spray (optional) nutmeg (optional)

Purchase fresh clams from the seafood market. Scrub clam shells and discard any clams which are open or do not close when the shell is squeezed lightly.

Heat about an inch of water in a saucepan with a tightly fitting lid until boiling and steam the clams until the shells open. Remove clams from pan and allow to sit 5-10 minutes or until cool enough to handle. Remove clams from shells and set aside. (Raw shucked clams or oysters may be substituted).

Meanwhile, reduce clam water by boiling until only half the volume remains in order to concentrate the flavor.

In a small bowl, combine bread crumbs, garlic and onion powder, paprika and parsley flakes. If fresh parsley is available, this is preferred; mince finely before adding.

Butter a casserole dish and spread a layer of crushed crackers at the bottom, then a layer of clams. Season with salt and pepper and a few dots of butter. Sprinkle with a few tablespoons of the milk or clam liquor (add enough so that mixture is not overly dry).

Repeat the layering (another layer or crackers, clams, etc) until the dish is full or all ingredients are used, and ending with a layer of cracker crumbs dotted with butter and sprinkled lightly down the center with paprika. Spray top lightly with a mist of olive oil, and a pinch of nutmeg, if desired.

Bake at 350°F for 45 minutes (or until top is lightly golden). Remove from oven and cool for 10 minutes before slicing into serving sized portions. Garnish with fresh parsley.

Note: Oysters may be substituted for the clams. Shucked clams or oysters do not need to be steamed before preparation of this dish.

May be served accompanied by a tomato-based hot sauce, if desired.

#scalloped #clams