400 Sea Food HTML version

947993 -- BAKED CLAMS
2 doz. clams
4 tbsp. olive oil
2 cloves garlic, minced
1 med. onion, chopped
1 tbsp. bread crumbs
1 tsp. parsley or chives
1/4 tsp. oregano
Salt & pepper
Grated Parmesan cheese
Lemon juice
Scrub clams with stiff brush under cold water until all grit is removed. Saute
onion and garlic until golden. Remove clams from shell (steam open). Chop up
clams very fine, mix with bread crumbs, parsley, salt, pepper and oregano. Fill
shells. Sprinkle with cheese and lemon juice. Dot with butter and place under
hot broiler about 5 minutes.
8 oz. can Pillsbury refrigerator
butterflake dinner rolls
7 1/2 oz. can crab meat, rinsed &
2 1/2 oz. can tiny shrimp, rinsed &
1 c. shredded Swiss cheese
1/2 c. mayonnaise
1 tbsp. chopped onion
1 tbsp. chopped pimento
1/2 tsp. parsley flakes
1/4 tsp. curry powder
8 oz. can water chestnuts, drained &
Heat oven to 400 degrees. Lightly grease cookie sheets. Separate dough into
12 pieces. Separate each piece into 3 equal layers. Place on prepared cookie
sheets. In small bowl, combine crab, shrimp, cheese, mayonnaise, onion,
pimento, parsley flakes and curry powder. Spoon teaspoonful seafood mixture
onto each dough piece; top with several slices of water chestnuts. Bake at 400
degrees for 10 to 12 minutes or until light golden brown. Serve hot,
refrigerate leftovers. Makes 36.
2 cans of sardines in mustard sauce