Ingredients
3 - 4 lg onions - about 2 lbs
3 - 4 oz/ cans mushrooms
2 quarts fresh clams - some juice reserved before chopping
2 qts plus 1 cup for reserve “Ritz” crackers (low salt)
1/4 c. basil (dried) if using fresh use about 1/2 cup
1/2 - 3/4 c. fresh chopped parsley
2 T oregano (if fresh, use more)
1 T garlic power
lemon pepper to taste
1 lb butter
Preparation
Using blender with chopping blade prepare ingredients, and set aside, as follows:
grind crackers, enough to give you 2 quarts plus 1 cup for reserve
chop onions in blender..put into colander to drain, set aside
drain canned mushrooms, chop in blender, put into colander to drain, set aside
chop clams in small batches in blender so that pieces are small, but not pulverized, put into colander, catching extra juice. set aside
chop parsley
Melt butter in a large skillet (I use a large electric fry pan). Add onions to pan, cook slowly with cover on to wilt, remove cover and cook slowly until transparent..do not brown. Add drained mushrooms, cook for several minutes. Add drained clams to skillet, and cook and stir until clams are “just” cooked. Transfer to a very large bowl. Add remainder of ingredients, then add cracker crumbs in batches, until mixture somewhat firm, but not dry. You can now use extra crumbs or juice to obtain exact desired consistancy. Taste and correct seasonings.
Fill clams shells, mounding a little. Bake at 425 for about 20 minutes, until slightly brown on top.
Prepare for complements!
