1 pt Clams
1 Garlic clove; minced
2 ts Onion; chopped
1/2 c Celery; chopped
1/4 c Butter; melted
1 ts Flour
3/4 ts Salt
1/4 ts Pepper
1/4 ts Thyme
3 dr Tabasco sauce
1 T Chili sauce
1 Egg; beaten
1/2 c Cracker meal
2 T Parsley; chopped
2 T Butter; melted
1/2 c Bread crumbs, dry

Drain and chop the clams. Cook the garlic, onion, and celery in
butter until they are tender. Blend in the flour and seasonings.
Add the clams and cook the mixture is until thick, stirring
constantly. Stir a little of the hot sauce into the egg, and add to
the remaining sauce, stirring constantly. Add the cracker meal and
parsley. Fill six well-greased individual shells or casseroles (or
stuff in washed half clam shells). Combine the butter and bread
crumbs; sprinkle over top of each shell. Bake in a 400 F. oven for
ten minutes or until the tops are brown. Can be frozen.