Baked Stuffed Clams
List of Ingredients
12 Littleneck clams, shucked, juice and 12 shell halves reserved.
2 cloves garlic, minced
1 medium yellow onion, grated (about 1 cup)
1 small tomato, seeded and chopped (about 1/2 cup)
1 cup Italian style bread crumbs
2 tbsp margarine, melted
1 tbsp fresh lemon juice
2 tbsp chopped fresh basil or 2 tsp dried basil
2 tbsp grated Parmesan cheese (optional)
Recipe
Preheat oven to 350 degrees. Dice clams. Spray a medium nonstick skillet with vegetable cooking spray. Heat over medium heat. Add garlic and onion. Cook, stirring, until golden, about 5 minutes.
Add clams, 2 tbsp reserved clam juice, tomato, bread crumbs, margarine, and lemon juice to skillet. Cook, stirring, until liquid is absorbed, about 5 minutes. Remove from heat. Stir in basil.
Spoon clam mixture evenly into shell halves. Sprinkle with Parmesan. Place clams in a medium baking dish.
Bake until golden and heated through, about 20 minutes. Place on a serving platter. Serve immediately.
From "Healthy Meals in Minutes", 1996
Short Cut: Use 2 cans (5 oz ea) drained minced clams instead of fresh, reserving 2 tbsp juice, and place in imitation clam shells.
Serves: 6
Fat: 5.0 g
Calories: 145
Cholesterol: 14 mg
Sodium: 204 mg
|
|
member logon
