Baked Stuffed Clams

[Guest guest]

Baked Stuffed " Clams "

 

1 cup finely minced Worthington Skallops

3 Tbs water + 1/2 tsp kelp powder + 1/4 tsp salt (mix)

1 Tbs bakon bits, pulverized + 1 tsp margarine (mix)

2 Tbs margarine or butter

1-1/2 tbs garlic chopped

1/4 tsp white pepper

1 tsp oregano

3 Tbs flour

1 tbs parsley chopped

1 cup water + 1 tsp kelp powder (mix)

1 tbs parsley chopped

2 cups bread crumbs, Italian seasoned

12 clamshell-shaped ramekins (or muffin cups)

paprika

Parsley (for garnish)

Lemon wedges

 

Mix minced Skallops with water/kelp/salt mixture. Set aside. Cook the

bakon-margarine, butter or margarine, garlic, pepper,

and oregano together until garlic is softened but not browned. Add

the flour, stirring with a wooden spoon to make a roux.

Add the kelp-water, and bring to a boil, stirring constantly. The

mixture will become thick. Make sure it cooks at full boil to

cook all the flour. Add the chopped Skallops and parsley, and cook

briefly, about 1-2 minutes.

 

Add the bread crumbs. The mixture should be slightly sticky. Spoon

mixture into ramekins or muffin cups, dividing the mix

evenly and rounding the tops. Sprinkle with paprika to color.

 

Bake at 400 F. for 15 minutes, or until the tops are crusty and

lightly browned. Serve with parsley and wedges of lemon.