Nana'S Baked Clams

• 15 fresh clams (include juice)
• 3 Tbsp. butter
• 1 tsp. dry mustard
• 1/2 tsp. Accent
• 1 tsp. garlic powder
• 2 shots Chablis white wine
• 4 Tbsp. matzo meal
• 3 Tbsp. olive oil
• 3 Tbsp. crushed tomato
• 1 tsp. thyme
• 1/2 tsp. oregano
• 1 Tbsp. grated Parmesan cheese
• pinch of salt
• pinch of white pepper
• 1 Tbsp. arrowroot mixed with a little cold water for paste (or regular flour)

1. Wash clams in cold water.
2. Remove clams from shell and save the juice.
3. Chop clams.
4. Combine clams and juice with ingredients (except the arrowroot) in a saucepan. Bring to a boil, lower flame and simmer for 5 minutes.
5. Remove from heat and add arrowroot. Spoon clam stuffing into empty shells.
6. Place under broiler (500u0b0) until golden brown (3 to 5 minutes).
7. Sprinkle paprika on clams.

fresh clams, butter, dry mustard, accent, garlic powder, shots chablis, matzo meal, olive oil, tomato, thyme, oregano, parmesan cheese, salt, white pepper, arrowroot mixed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=272126 (may not work)