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.
- 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
- 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.
Preheat the oven to 450 degrees F.
Bring the water, clams and bay leaves to a boil in a large covered pot. Reduce the 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 the oil in a large skillet over medium heat. Add the shallots and bell pepper; cook, stirring often, until soft, 2 to 3 minutes. Add the Canadian bacon; cook, stirring frequently, until heated and fragrant, about 1 minute. Stir in the vinegar; transfer the mixture to a large bowl. Stir in the breadcrumbs, Parmesan, chives, oregano, paprika and pepper.
Remove the clam meat from the shells (reserving the shells), chop and stir into the breadcrumb mixture. Pull the clam shells 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 Publisher. All rights reserved.
nutrition information per serving
188 calories; 8g total fat; 3g total saturated fat; 36mg cholesterol; 402mg sodium; 12g carbohydrates; 2g fiber; 16g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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