Deviled Clams

• 1 clove garlic, minced
• 1 tbsp. chopped green onion
• 1 tbsp. chopped green pepper
• 1 tbsp. chopped celery
• 2 tbsp. butter
• 6 tbsp. flour
• 1/2 C. dry bread crumbs
• 2 tsp. dry mustard
• Tabasco sauce to taste
• 1/2 tsp. thyme
• 2 cans chopped clams, drained and reserve liquid
• 2 c. clam liquid and milk

1. Drain and chop clams. Cook garlic, onion green pepper, and celery in butter until tender. Blend in flour and seasonings. Add clams and cook until thick, stirring constantly. Stir a little of the hot sauce into egg and add egg mixture to remaining sauce, stirring constantly. Add cracker meal and parsley. Fill 6 well-greased individual shells or casseroles. Combine margarine and crumbs; sprinkle overtop of each shell. Bake in hot oven (400*) for 10 minutes or until brown.

clove garlic, green onion, green pepper, celery, butter, flour, bread crumbs, dry mustard, tabasco sauce, thyme, clams, clam liquid

Taken from www.epicurious.com/recipes/member/views/deviled-clams-58392521 (may not work)