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Creamy Clam Ramekins .




Source of Recipe


Mai


List of Ingredients




Creamy Clam Ramekins
.

6 tablespoons butter or margarine
1/2 cup chopped green onions (including some tops)
1/2 pound mushrooms , sliced
1 tablespoon all-purpose flour
1/4 cup whipping cream
1/4 cup dry white wine or milk
1/2 cup clam juice (use reserved nectar from clams, or use bottle clam juice)
6 tab lee spoons freshly grated Parmesan cheese
2 cups shucked, minced raw clams (8 clams in shell, each about 4.5 inches long - to open)
3 egg yolks, beaten
1 tablespoon lemon juice
Salt
1/2 fine dry bread crumbs

Recipe



.
In a large pan, melt 4 tablespoons of the butter over medium heat; add onion and mushrooms and cook until onion is soft and all liquid from mushrooms has evaporated. Stir in flour; cook, stirring, until bubbly. Using a wire whip, gradually stir in cream, wine and clam juice. Cook, stirring, until bubbly. Add 2 tablespoons oft he Parmesan and the clams.

Bring mixture to a boil, stirring. Remove from heat; beat some of the hot mixture into egg yolks, then stir egg mixture into hot mixture in pan. Cook over medium heat, stirring constantly, until thickened (do not boil). Stir in lemon juice; add salt to taste. (Mixture can not be covered and chilled for several hours, if desired).

Spoon clam mixture evenly into scrubbed clam shells (mixture will fill 6 to 8 half shells or 3-4 individual 2 cup ramekins). Melt remaining 2 tablespoons butter; mix with bread crumbs and remaining 4 tablespoons Parmesan cheese until well blended. Sprinkle crumb mixture evenly over clam shells or ramekins.

Arrange shells or ramekins on a baking sheet. Broil about 6 inches from heat until heated through and bubbling (about 5 minutes - 10 minutes if mixture is chilled).