Seasons by the Sea: Recipes 08:01:13

The Fairest of Them All

Stuffed Baked Clams
    Who doesn’t love stuffed baked clams? This recipe is from Sandra Conklin, published in “The L.V.I.S. Centennial Cookbook.”
    Makes a lot.
5 or 6 dozen cherrystone clams (3 pints clam meat)
5 strips bacon, cut into small pieces
2 large onions, chopped
1 large green pepper, chopped
1 clove garlic, crushed
1 cup soft breadcrumbs
1 cup Italian breadcrumbs
2 Tbsp. mayonnaise
2 Tbsp. fresh parsley, minced
1/4 tsp. thyme
1/4 tsp. oregano
Dash of powdered mustard
Salt and pepper to taste
1 cup Parmesan cheese
Paprika


    Open clams, reserving the juice. Grind or finely chop clam meat. Wash clam shells thoroughly.
    Fry bacon. When partially cooked, add onions and green pepper. Cook until tender, add garlic. Cook until garlic is clear.
    Combine this mixture with the clam meat, breadcrumbs, mayonnaise, parsley, thyme, oregano, mustard, salt, and pepper. This mixture should be a thick paste. If too dry, add some clam juice.
    Fill clean shells with clam mixture. Sprinkle heavily with Parmesan cheese, then with paprika.
    Bake at 400 degrees for 20 minutes until brown and bubbly. These clams freeze very nicely. Freeze them on a cookie sheet, then place them in Zip­loc freezer bags.

Baked Cheese Grits
    I love cheese grits. They are great with a summer barbecue or even as part of a vegetarian meal, served with corn and tomatoes. This recipe is from Queen Davis-Parks.
    Serves four to six.
3 cups water
3/4 cup quick (not instant) grits
1/4 tsp. salt
1 egg, beaten
4 oz. cheddar cheese, grated
2 Tbsp. margarine (or you could use butter)
1/8 tsp. garlic powder (or 1 clove fresh, minced)
Dash red pepper sauce or cayenne


    Bring water to boil. Stir in grits and salt. Reduce heat to medium-low and cover. Cook five to seven minutes until thickened, stirring occasionally. Remove from heat.
    Add a small amount of grits to beaten egg. Return grits mixture to pan. Add remaining ingredients. Cover and cook over low heat, about one minute, until cheese is melted.
    Pour into a greased one-and-a-half-quart casserole dish. Bake at 350 degrees for 30 to 40 minutes, until top is set and lightly puffed. Let stand five minutes before serving.

Steamed Chocolate Pudding
    I love the looks of this recipe. It is from my friend Martha Murray, who got it from her grandmother. She suggests serving it with vanilla ice cream or sweetened whipped cream. It is baked in a coffee can!
    I am guessing this would serve six people.
1 Tbsp. butter or shortening
1/2 cup sugar
1 egg
1 oz. square unsweetened chocolate, melted
1 cup flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
1 tsp. vanilla


    Cream together the butter and sugar. Beat in egg. Add chocolate. Sift together the flour, baking powder, and salt. Add to mixture. Blend in milk and vanilla.
    Pour mixture into a coffee can. Place can upright in a pot of hot water or a steamer. Cover pot and steam for one hour. Remove steamed pudding from can, and slice like bread to serve. Top with sweetened whipped cream or softened vanilla ice cream.