5 pt. Baked Stuffed Clams
Source of Recipe
maple
Recipe Introduction
(Note: The clams and shells are purchased separately in this recipe to ensure that you can make the dish even if large-shell clams are not available. If you cannot find shells, simply cook the filling in miniature muffin tins. When available, shells can be purchased from your local fish store or the fish department at your supermarket.)
List of Ingredients
1 small onion(s), minced
1/2 medium bell pepper(s), minced
12 oz canned clams, minced, drained, or 1 lb fresh chopped clams (buy
12 cherrystone clamshell halves separately)
2 oz smoked ham, minced
1/2 cup(s) seasoned bread crumbs
2 tbsp grated Parmesan cheese
1/2 tsp dried oreganoRecipe
Preheat oven to 400¼F. Rinse and pat dry clamshell halves. Coat a large nonstick skillet with cooking spray and warm over medium-high heat. Add onion and pepper; sautŽ until tender, about 3 minutes. Add clams and ham; sautŽ 2 minutes more. Transfer mixture to a medium bowl (there will be liquid in the pan) and add bread crumbs, Parmesan and oregano; mix well.
Spoon one heaping tablespoon of filling into each clamshell (or miniature muffin tin if you do not have shells). Transfer stuffed clams to a baking sheet and bake until stuffing is golden, about 15 minutes. Yields 3 stuffed clams per serving.
Serves 4.
Chef Tips We Renovated Baked, Stuffed Clams by: Substituting smoked ham for bacon to increase flavor without increasing fat. SautŽing the vegetables in a nonstick skillet instead of one coated with butter.
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