Baked Stuffed Clams - Baked Clams

• 8 oz (224 grm). butter
• 8 oz (224 grm). bacon, diced
• 2 onions, fine dice
• 2 stalks celery, fine dice
• 4 cloves garlic, minced
• 4 oz (112 grm). roux (see comments)
• 1 tbsp (15 ml) chopped parsley
• 4 lbs (1.8 kg). chopped clams (plus juice)
• 2 tbsp (30 ml) lemon juice
• 2 cups (475 ml) white sauce (bechamel)
• bread crumbs (variable)
• 1/2 cup (125 ml) romano or parmesan cheeses
• 1 tsp (5 ml) oregano
• 1 tsp (5 ml) thyme
• 1/4 tsp (1 ml) crushed red pepper
• 1 tsp (5 ml) curry powder

1. Brown bacon in a skillet.
2. Drain fat.
3. Add onions and celery, brown lightly on medium heat.
4. Add butter, garlic and seasonings and cook for 1 minute.
5. Add clams, juice and lemon juice and bring to simmer.
6. Slowly stir in roux until liquid is thickened.
7. Mix in bread crumbs with wooden spoon until mixture will hold its shape.
8. Remove from heat.
9. Stir in grated cheese.
10. Fill clam shells with mixture and under broiler until tops are browned.

butter, bacon, onions, stalks celery, garlic, roux, parsley, lemon juice, white sauce, bread crumbs, romano, oregano, thyme, red pepper, curry powder

Taken from online-cookbook.com/goto/cook/rpage/000921 (may not work)