Deviled Clams

In October of 2011 I posted a few paragraphs about Ocracoke Island recipes. A couple of days ago I made another batch of deviled clams.

I had frozen several bags of clams that I had harvested this summer. Partially frozen clams are easy to open, especially with my dad's homemade clam opener (pictured below, in the upper right hand corner under my knife).

Here is a typical island Deviled Clams Recipe, by Mrs. Hilda Scarborough [my mother's & my notes in brackets]:

24 clams -- large -- ground [about 2 cups of clams, with juice]
2 cups bread cubes (crust removed) [1/2 cup bread crumbs...I used rolled oats because Amy is gluten intolerant]
1/2 cup butter [3 tbsp butter]
1 small onion
1 tbsp [1 tsp] Worcestershire Sauce
1 tbsp chopped parsley
2 [1] eggs -- slightly beaten
1 cup rich milk or light cream [no milk unless it is too thick]
[1/4 tsp mustard]
[a little salt, pepper, & paprika {my mother was Hungarian!}]
[celery & green pepper]

Melt butter in heavy frying pan, saute onion till soft. Remove from fire. Add clams, bread cubes and W. sauce, dash pepper, add eggs. Return to fire (medium, not too hot). Gradually add milk. It may not take all of it as you want it fairly thick. Keep stirring till cooked through.

Put in buttered shells or casserole. Sprinkle with fine bread crumbs and dot with butter. Put in fairly hot oven and brown (about 375 degrees) [bake at 350 degrees until brown].

Here is a photo of several baked deviled clams. They are good some! 
















Our latest Ocracoke Newsletter is an account of the recent skirmishes islanders have had with North Carolina legislatures over the issue of ferry tolls...and a 1955 newspaper editorial advocating free, state-operated ferries across Hatteras Inlet. You can read it here: http://www.villagecraftsmen.com/news082113.htm.