Baked Clam Appetizer

Course : Seafoods
Serves: 4
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1 cup minced fresh clams OR a 7 1/2 oz can minced clams
4 tablespoons vegetable oil
1 1/2 tablespoons scallions minced
3 tablespoons parsley minced
1 teaspoon capers drained -- chopped
1/4 cup mushrooms -- finely chopped
2 tablespoons fresh lemon juice
4 tablespoons common cracker crumbs
1/2 large hard-boiled egg
1 teaspoon salt
1 teaspoon fresh ground black pepper

Preparation / Directions:

Drain the clams and set aside on a paper towel. Heat the oil in a skillet and saute the scallions, parsley, capers, and mushrooms over medium heat for about 5 minutes. Remove from the stove and stir in the lemon juice and the cracker crumbs. Mash the egg half, both the white and the yolk, and stir it into the saute mixture along with the clams. Season to taste with salt and pepper. Lightly grease 4 scallop shells, and fill with the clam mixture. Heat for 4 or 5 minutes in a preheated 400-degree oven, and serve immediately.

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