1 cup chopped littleneck (quahog) clams and liquid
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/4 cup finely chopped green pepper
4 tablespoons butter
2 tablespoons flour
1 tablespoon grated Parmesan cheese
1/4 teaspoon salt
Dash of black pepper
Dash of Worcestershire sauce
12 Ritz crackers, crushed
1 tablespoon butter, melted
Paprika
Instructions
Remove stomachs from clams and grind clams in a very food mill or chop them by hand till you've got one cup of clams and liquid.
Cook onion, celery, and sweet pepper in four tablespoons butter till vegetables square measure tender, however not brown.
Stir in flour, cheese, and seasonings. Add 1/4 cup of crushed wacky, and blend well.
Stir in clams with their liquid, and cook and stir till mixture is thick and bubbly. Divide mixture among fifteen to eighteen littleneck clam shells, or ten to twelve larger clam shells, or spoon into a casserole dish (as a final resort).
Combine remaining crumbs and one tablespoon liquid butter and sprinkle over crammed shells. Sprinkle gently with paprika.
Bake at 350 degrees F for ten to fifteen minutes. Serve hot.
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