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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
91

Yield

4

servings

Prep

10

min

Cook

5

min

Ready

15

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 42g (1.5 oz)
Amount per Serving
Calories 14948% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 164mg 7%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 5%
Sugars g
Protein 7g
Vitamin A 4% Vitamin C 14%
Calcium 6% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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