Deviled Clams

• 1 doz. Thatcher's chowder clams in shells
• 6 hard-boiled eggs
• 1 small onion, minced
• 1/2 c. finely chopped celery
• 1 c. light cream
• 1 raw egg
• 1/2 c. bread crumbs
• 2 Tbsp. melted butter

1. Scrub clam shells thoroughly.
2. Put hinge side down in covered Dutch oven with small amount of water over a low heat.
3. Clams are cooked when shells have opened.
4. Using tongs, remove shells to a large platter.
5. With the point of a knife, detach connecting muscle tissue along with clams from shells.
6. Remove dark material from the stomach.
7. Grind clams and hard-boiled eggs.
8. Mix with onion, celery, cream and raw egg.
9. Refrigerate until set.
10. Fill clam shell halves.
11. Add buttered bread crumbs last.
12. Arrange on a cookie sheet or in a shallow pan.
13. Bake in moderate 350u0b0 oven for 20 minutes.

thatchers chowder, eggs, onion, celery, light cream, egg, bread crumbs, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=815444 (may not work)