Deviled Clams

• 12 large clams or 2 c. frozen or canned chopped clams with broth
• 4 large eggs, lightly beaten
• 1/2 c. chopped onion
• 2/3 c. chopped celery
• 1/2 c. chopped green bell pepper
• 2 Tbsp. chopped fresh parsley
• 1 tsp. chopped fresh chervil
• 1/2 tsp. salt
• 1/2 tsp. ground white pepper
• 4 c. fresh bread crumbs

1. Scrub the clams and open with a shucking knife, or place in a baking pan.
2. Bake in 300u0b0 oven until shells open enough to remove clam, reserving the broth.
3. Do not bake the clams!
4. Remove the clams from shells and chop up or use the frozen or canned ones. Oil the inside of the scrubbed clam shells.
5. Mix the remaining ingredients together until well blended, then divide among the shells.
6. Place them in a shallow baking pan and bake in preheated 375u0b0 oven until golden brown, approximately 25 minutes.
7. If pan-frying, place the filled clam shells upside down in a large heated and buttered saucepan and fry, covered, over medium heat until golden brown, approximately 8 minutes.
8. Yields 12 deviled clams (I usually serve 2 per person).
9. These are delicious either baked or pan-fried.

frozen, eggs, onion, celery, green bell pepper, parsley, chervil, salt, ground white pepper, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=386056 (may not work)