Preparation:
Steam clams, saving liquor.
In large skillet saute leeks,mushrooms and onion
in oil untill soft add thyme.
Remove clams from shell mince by hand or in food
processor,add clams to sauted mixture. Add the
stuffing mix and enough clam liquor to moistion
pack into half shells, sprinkle with paprika.
If clams are to be stored or frozen for a later
date,boil shells and clean thoroughly before
filling.
Heat in micro wave to serve. |
