MONTE’S TOP SHELF STUFFED CLAMS
2lbs cooked surf clams, chopped, shells reserved for serving
1 small onion, diced
1 medium fresh green pepper, diced
2 teaspoons salt
1/2 teaspoon white pepper
1/2 teaspoon crushed red pepper
1 teaspoon granulated garlic powder
1 TBSP parsley, chopped
1 pint clam juice
3 large eggs, lightly beaten
1/2 cup butter, melted
1/3 cup Ritz Crackers, crushed
1 cup plain bread crumbs
Paprika for garnish
Heat oven to 350 degrees. Saute onion & pepper in a tablespoon of oil, adding seasonings and remove from heat. Stir in clams, juice, eggs & butter until combined. Then add crackers & crumbs. Divide into 12 clam shells and bake on a sheet or muffin tin for about 20 minutes or until golden brown. Garnish with paprika and serve warm.