12 cherrystone clams
2 tbsp butter or margarine
1/4 cup finely chopped onion
1 clove garlic, peeled and crushed
1 egg, slightly beaten
1/4 cup seasoned bread crumbs
1/8 tsp dried oregano leaves
1/3 cup seasoned dry bread crumbs
2 tbsp butter or margarine, melted
Directions
1. Remove clams from half shell and chop coarsely. Set clams and
shells aside. 2. In a medium-sized, heat-resistant, non-metallic
mixing bowl place 2 tablespoons butter. Heat in Microwave Oven 30
seconds or until melted. 3. Add onion and garlic. Heat, uncovered, in
Microwave Oven 3 energy 3 minutes or until onion is tender. Add egg,
the 1/4 cup bread crumbs, chopped clams and oregano to onion mixture.
4. Spoon mixture into reserved shells. Place shells on a heat-
resistant, non-metallic serving platter. 5. In a small bowl combine
the 1/3 cup seasoned bread crumbs and the 2 tablespoons melted
butter. Sprinkle buttered bread crumbs on top of clam mixture. 6.
Heat, uncovered, in Microwave Oven 5 minutes or until heated through.
Servings: 4 servings
Baked Clams Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood
The History of Recipes
It is possible to follow the history of meal recipes way back into the far past, certainly as far back as the Egyptians, and potentially, even further back. Having said that, mostly, these old recipes were just basic hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe found, according to academics is a series of tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. Later on, in The time of the romans around 25BC a roman called Apicius assembled a collection of documents describing recipes enjoyed by his fellow Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and dessert, something that is very familiar to us today. This early Roman chef recounts how the ancient chefs made use of a wide range of spices and herbs, including a few that are still present in modern kitchens like bay, mint and parsley. Later on in the 1400s, knights returning from the crusades brought back many foods, spices and herbs from the East, including spices like parsley and basil. The introduction of these new foods and spices prompted an eruption in recipe publications, some of which are kept safe in academic collections. For the decades that followed, the upper-class families of Europe competed with each other to serve the best banquets, and as a result the best chefs and their recipe collections were at a premium. Notwithstanding that, it wasn`t until the 19th century that haute cuisine and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, testing, and recording recipes to allow everyone to enjoy them. By the time we get to the 20th century, cooking books are in high demand, due to increased literacy, people having increased spare time and having more disposable income. The arrival of television brings us cooking programs and the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting us all to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Baked Clams recipe.
