Stuffed Clams

• 1 stick margarine
• 1/2 c. flour
• 1/4 tsp. dry mustard
• 1 1/2 c. milk
• 1 1/2 lb. (approximately) canned, minced clams
• 1/8 tsp. freshly ground pepper
• 1 Tbsp. finely grated onion
• 1/2 tsp. Worcestershire sauce
• 2 tsp. chopped parsley
• 1/8 tsp. oregano
• 1 c. grated Cheddar cheese
• 3/4 c. fine bread crumbs
• 36 clam shells

1. Drain clams and save juice.
2. Melt butter and blend in flour and mustard.
3. Add milk and 2/3 cup clam juice, stirring until smooth.
4. Bring to a boil, stirring.
5. Add pepper, oregano, onion and cheese.
6. Remove from heat.
7. Stir to melt cheese.
8. Add Worcestershire sauce, clams, parsley and bread crumbs.
9. Chill mixture.
10. Fill shells.

margarine, flour, dry mustard, milk, clams, freshly ground pepper, onion, worcestershire sauce, parsley, oregano, cheddar cheese, bread crumbs, clam shells

Taken from www.cookbooks.com/Recipe-Details.aspx?id=209868 (may not work)