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Stuffed Clams
4
servings- Difficulty
Easy
Published 1966
Ingredients
2 dozen ¼ cup 4 slices
Method
Wash the clams well in cold running water and place them in a kettle. Add the water, cover, and bring to a boil. Steam until the clams open, for six to fourteen minutes, depending on the size of the clams. Remove from the heat.
Scrape the meat of each cooked clam into the container of an electric blender. Add one-quarter cup of the clam liquor, reservi
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