Makes 20 stuffed clams

• 20 clams

• 1 teaspoon chopped leek or green onion

• 1/2 teaspoon salt

• 1/2 teaspoon sugar

• 1/2 teaspoon brandy

• 1 piece 1" x 2" butter or margarine

• 1 dash of black pepper

Soak clams for 2 hours in cold water to remove sand. Parboil until shell open. Remove the shell. Season clams with ingredients indicated above. Stuff one clam in each empty half shell. Put 1 small dot of butter on top of each stuffed clam. Baked over high heat over 450 F for 15 min.

Last Updated: 01/24/04

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