Mom’s Deviled Clams

In small sauce pan over medium heat, melt butter and cook onions until soft and translucent. Add clams. Add slightly less than 1/2 cup of clam juice and the half and half. Add the bread crumbs and the egg yolks and mix well. Cook until slightly thickened. Add parsley.

Place the mixture in individual small casseroles or washed and cleaned clam shells, or a larger casserole. Place a sprinkle of bread crumbs and a dot of butter on top.

Bake at 375 degrees for about 15 minutes for smaller casserole, a bit longer if a larger casserole. If you prepared this ahead of time and cooked it cold, adjust the baking time accordingly and cook until it’s thoroughly heated through.