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Vongole Ripiene (Baked Stuffed Littleneck Clams)















Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium


16 each clams, littleneck
or mussels
½ cup bread crumbs
½ teaspoon oregano
1 tablespoon italian parsley
2 tablespoons Parmesan cheese
freshly grated
3 tablespoons olive oil
4 tablespoons white wine
1 x salt and black pepper
to taste


Inspect the clams and discard any clam that is not completely closed or does not close when dropped into cold water.

Open the clams, loosen each one of its shell, and reserve its liquid.

Discard the top shells.

Place clams on the half shell on a baking sheet.

Combine the breadcrumbs, oregano, parsley cheese, olive oil, 2 tablespoons of the wine, and salt and pepper to taste, and sprinkle a generous amount of the stuffing over the top of each clam.

Strain the reserved clam juice and sprinkle it over the stuffing.

Pour the remaining 2 tablespoons of wine into the bottom of the baking sheet.

Preheat the broiler for about 5 minutes.

Then broil the clams under high heat until the breadcrumbs begin to brown.

Pour the liquid in the baking sheet over the clams and serve immediately.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 50g (1.8 oz)
Amount per Serving
Calories 10548% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 71mg 3%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 3g
Vitamin A 1% Vitamin C 1%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?


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