Deviled Clams

1 pint clams
1 clove garlic, minced
2 tablespoon chopped onion
1/2 cup chopped celery
1/4 cup butter, melted
1 tablespoon flour
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme
3 drop tobasco sauce
1 tablespoon chili sauce
1 egg, beaten
1/2 cup cracker meal
2 tablespoon chopped parsley
2 tablespoon butter, melted
1/2 cup dry bread crumbs



Drain and chop clams. Cook garlic, onion, and celery in butter until tender. Blend in flour and seasonings. Add clams and cook until thick, stirring constantly. Stir a little of the hot sauce into egg, add to remaining sauce, stirring constantly. Add meal and parsley.

Fill 6 well-greased individual shells or casseroles. Combine butter and crumbs; sprinkle over top of each shell. Bake in a hot oven, 400 F. for 10 min. or until brown. Or stuff in half clam shells. Can be frozen.