Best Baked Stuffed Clams
I prefer cherrystones for baked stuffed clams and clams casino. The chowder clams are best chopped for use in soups and sauce
Yield
4 servingsPrep
10 minCook
5 minReady
15 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
clams, cherrystone
|
* |
| 2 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
onions
minced |
|
| 2 | tablespoons |
sweet red bell peppers
minced |
|
| 2 | cloves |
garlic
minced |
|
| 6 | ounces |
bread crumbs
|
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 1 | tablespoon |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
clams, cherrystone
|
* |
| 3E+1 | ml |
olive oil
|
|
| 3E+1 | ml |
onions
minced |
|
| 3E+1 | ml |
sweet red bell peppers
minced |
|
| 2 | cloves |
garlic
minced |
|
| 173.4 | ml/g |
bread crumbs
|
|
| 15 | ml |
parsley leaves
chopped |
|
| 15 | ml |
Parmesan cheese
|
|
Directions
Cook the clams in a covered skillet over medium heat until they open.
Remove them from the shells and then strain and reserve the juice.
Discard half the shells. Chop the clams by hand or better yet, in a food processor.
Sauté the onion and pepper in the olive oil until soft.
Add garlic and sauté one minute more.
Combine the onions, peppers, and garlic with the bread crumbs, cheese, parsley, chopped clams and reserved clam juice.
Fill the shells and bake at 375℉ (190℃) F until just browned.
