AuthorRetroRuth
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From Newspaper Clipping, 1985

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 ½ cup plus 4 tablespoons buttermelted
 ½ cup toasted bread crumbs
 1 cup cracker crumbs
 Salt and freshly ground black pepper
 Dash of paprika
 2 cups minced clamsdrained canned clams may be used
 2 tbsp minced onion
 2 tbsp minced parsley
  cup heavy cream

1

Combine the butter with the bread and cracker crumbs. Add salt, pepper, and paprika. Set aside ¾ cup of this mixture for the top of the dish. Mix the remainder with the clams, onion, and parsley. Pour into a well-buttered oven-proof baking dish and top with the reserved crumb-butter mixture. Dot with additional butter, if desired, and pour the cream over the top. Bake in the preheated oven for 20 minutes. Yields: 6 servings.

Ingredients

 ½ cup plus 4 tablespoons buttermelted
 ½ cup toasted bread crumbs
 1 cup cracker crumbs
 Salt and freshly ground black pepper
 Dash of paprika
 2 cups minced clamsdrained canned clams may be used
 2 tbsp minced onion
 2 tbsp minced parsley
  cup heavy cream

Directions

1

Combine the butter with the bread and cracker crumbs. Add salt, pepper, and paprika. Set aside ¾ cup of this mixture for the top of the dish. Mix the remainder with the clams, onion, and parsley. Pour into a well-buttered oven-proof baking dish and top with the reserved crumb-butter mixture. Dot with additional butter, if desired, and pour the cream over the top. Bake in the preheated oven for 20 minutes. Yields: 6 servings.

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