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Clam Imperial
  • 25 clams, shucked and washed
  • 1 pint half and half cream
  • 1 tablespoon flour
  • 2 tablespoons butter
  • 1 egg yolk
  • 1 tablespoon sherry
  • 1/2 cup bread crumbs
Drain clams; chop or grind clams until fine. Put in casserole dish. Make a cream sauce with milk, flour, butter, egg yolk and sherry. Pour sauce over clams. Sprinkle with bread crumbs. Bake at 375 degrees until golden brown (approximately 20 minutes). Serves 5 people.
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