MR'S LEWIS' RHODE ISLAND BAKED CLAMS

"These may be used as a main course or as an appetizer."

1 garlic clove, minced
1 medium onion, finely chopped
2 tablespoons butter
8 to 10 mushrooms, finely chopped (optional)
1 (10 1/2 ounce) can minced clams with juices*
1/8 teaspoon ground pepper
1 tablespoon parsley flakes
2 tablespoons cornstarch
1/4 cup cold water
12-15 cleaned clam half-shells
1/2 cup (1 stick) butter, melted
1 1/2 cups bread crumbs
Lemon wedges (for serving)

Position rack at highest position. Preheat oven to 450 degrees F.

In a small skillet, saute the garlic and onion in 2 tablespoons butter.

Add mushrooms, if desired, and saute over medium heat until translucent and soft, stirring often.

Drain clams and set aside, adding the juice to the skillet. Also add pepper and parsley

In a cup, mix cornstarch and cold water until smooth. Stir into skillet. Bring mixture to a boil, stirring until thick. Remove from heat.

Stir in clams. Fill 12 to 15 clam shells with mixture.

Melt remaining 1/2 cup butter in same skillet. Remove from heat. Add bread crumbs. Stir to mix thoroughly. Sprinkle over clam mixture. (Dish can be made ahead to this point. Cover and freeze. Bake directly from freezer, adding a few extra minutes to baking time.)

Bake in a preheated 450 degree F oven 10 to 15 minutes on the highest rack.

Serve with lemon wedges.

*Fresh clams maybe used instead of canned ones. They should be steamed first and then finely chopped.

Fairfield-by-the-Sea
Green Hill, Rhode Island

Makes 12 to 15
Source: The American Country Inn and Bed and Breakfast Cookbook by Kitty and Lucian Maynard