Deviled Clams

You are not a true Tuckertonian unless you’ve eaten Deviled Clams. This recipe goes back many generations in my family. In my opinion my Uncle Richie makes them best. You of course have to start out in the bay by clamming for the clams. Then comes the shucking of the clams (Oh how I dread the shucking.) Then cleaning all of the clam shells. Then chopping the clams. And finally deviling the clams. Uncle R took me clamming for my first time this past summer during our annual camping trip and I have to say… I had a blast!! Shown in the picture above- we loaded our gear, iced up the Keystone and paddled the blow-up raft across the channel to Assateague Island. People were looking at us like we were crazy. We took turns treading and raking and in less than an hour had the red sack filled. We clammed a couple more times that trip and with the help of Uncle Don and Aunt Nancy we made clams of the half shell, steamed clams, stuffed clams, clams casino, and clam strips. I think by the end of our week there the entire camping crew was about clammed out.

24 cherrystones or chowders
5 sticks celery
1 medium onion
1 green bell pepper
4 hard boiled eggs
3 T. butter
3 T. mayonaise
1 T. mustard
Mince celery, onion, and pepper and saute in butter until tender. Add ground clams, mayonaise and mustard to the sauteed vegetables and cook for about 5 minutes longer. Add chopped hard boiled eggs. Remove from heat and thicken with breadcrumbs. Fill scrubbed clam shells with clam mixture, sprinkle with paprika and broil until lightly browned.

1 thought on “Deviled Clams

  1. I will make them sun. I was born and raised in N.J. moved to mountains in W.V. I sure miss deviled clams from Tuckerton ocean county

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