| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
Appetizers |
12 |
Servings |
INGREDIENTS
| 24 |
|
Clams in shells, scrubbed (3-1/4 pounds) |
| 2 |
tb |
Cornmeal |
| 2 |
c |
Water |
| 1 1/2 |
ts |
Olive oil |
| 1/2 |
c |
Finely chopped onion |
| 1/3 |
c |
Finely chopped shallots |
| 1/4 |
c |
Finely chopped celery |
| 2 |
|
Cloves garlic, crushed |
| 1/4 |
c |
Finely chopped fresh parsley |
| 1/2 |
ts |
Grated lemon rind |
| 1/4 |
ts |
Dried oregano |
| 1/4 |
ts |
Dried thyme |
| 1 1/2 |
c |
Fresh breadcrumbs, toasted |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Black pepper |
| 1 |
ds |
Ground red pepper |
|
|
Fresh parsley leaves, (optional) |
INSTRUCTIONS
Place clams in a large bowl, and cover with cold water. Sprinkle with
cornmeal, and let stand 30 minutes. Drain; rinse.
Bring 2 cups water to a boil in a large Dutch oven. Add the clams; cover,
and cook 4 minutes or until shells open. Remove clams from pan, and reserve
1 cup cooking liquid; discard any unopened shells. Let clams cool. Remove
meat from shells; chop and set aside.
Reserve 12 large shell halves; set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add onion,
shallots, celery, and garlic; saute 3 minutes. Add chopped clam meat,
finely chopped parsley, lemon rind, oregano, and thyme; saute 1 minute.
Remove from heat; stir in breadcrumbs, salt, and peppers. Add the reserved
cooking liquid, stirring until dry ingredients are moistened.
Divide breadcrumb mixture evenly among reserved clam shell halves, pressing
mixture gently into shells. Place stuffed shells on a baking sheet; bake at
350 degrees for 20 minutes. Yield: 1 dozen (serving size: 1 clam).
Per serving: 143 Calories; 3g Fat (17% calories from fat); 7g Protein; 22g
Carbohydrate; 10mg Cholesterol; 243mg Sodium
Serving Ideas : Garnish each appetizer with a parsley leaf, if desired.
Recipe by: Cooking Light, Jul/Aug 1995, page 86
Posted to MC-Recipe Digest V1 #434 by igor@digex.net on Jan 28, 1997.
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