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Clams Casino

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Source: © EatingWell Magazine

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Active Time:  40 Minutes
Total Time:  1 Hour
Yield:  4 servings, about 8 half shells each

We’ve lightened up these traditional "stuffed" clams while boosting the flavor and crunch. It’s a glamorous nosh for a friendly game of cards—or a satisfying summer entree with a fresh salad.

Make Ahead Tip: Prepare the stuffed clams through Step 4 without baking; wrap and freeze for up to 1 month. Remove from the freezer and bake at 450 degrees F until well browned, 20 to 25 minutes.

RECIPE INGREDIENTS

1/2 cup water

18 littleneck clams, scrubbed

2 bay leaves

1 tablespoon extra-virgin olive oil

2 medium shallots, minced

1 small green bell pepper, minced

2 ounces Canadian bacon, finely chopped (about 1/2 cup)

2 teaspoons white-wine vinegar

3/4 cup fresh breadcrumbs (see Tip)

1/2 cup grated parmesan cheese

2 tablespoons chopped fresh chives

2 teaspoons minced fresh oregano or 1 teaspoon dried

1/2 teaspoon smoked or regular paprika (see Sources)

1/2 teaspoon freshly ground pepper

Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor into coarse crumbs. One slice of bread makes about 1/3 cup crumbs.

Smoked paprika can be purchased in gourmet markets.

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DIRECTIONS

Preheat oven to 450 degrees F.

Bring water, clams and bay leaves to a boil in a large covered pot. Reduce heat to medium and cook the clams until they open, 6 to 8 minutes. Drain in a colander. (Discard any clams that do not open). Discard the bay leaves.

Meanwhile, heat oil in a large skillet over medium heat. Add shallots and bell pepper; cook, stirring often, until soft, 2 to 3 minutes. Add Canadian bacon; cook, stirring frequently, until heated and fragrant, about 1 minute. Stir in vinegar; transfer the mixture to a large bowl. Stir in breadcrumbs, Parmesan, chives, oregano, paprika and pepper.

Remove clam meat from shells (reserving the shells), chop and stir into the breadcrumb mixture. Pull clamshells apart and spoon the breadcrumb mixture into the half shells, packing lightly and mounding slightly (you may have a few shells left over). Place the clams on a large baking sheet. Bake until well browned, about 20 minutes.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Yield: 4 servings, about 8 half shells each

Calories:

188

Fat. Total:

Protein:

16g

Carbohydrates, Total:

12g

Fat, Saturated:

Fiber:

Cholesterol:

36mg

Sodium:

402mg

% Cal. from Fat:

38%

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