Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Baked Stuffed Clams
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- #51385
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
24 clean clam shells (or foil cups)
2 cans (6.5 ounce size) minced clams, drained with juice reserved
1 can (6 ounce size) crab meat, drained
4 cups fresh bread crumbs
1/4 cup minced sweet onion
2 cloves garlic, minced
2 tablespoons chopped Italian flat leaf parsley
4 tablespoons butter
2 tablespoons olive oil
lemon pepper to taste
paprika, to taste
2 lemons, quartered
directions
Preheat oven to 400 degrees F.
In a large frying pan, melt butter with olive oil over medium heat. Stir in onion, and cook until translucent. Stir in clams, crab meat, parsley, lemon pepper, and bread crumbs.
Reduce heat to low, and slowly pour in clam juice until mixture is slightly sticky, but not wet. The bread crumbs will continue to absorb moisture, so be careful not to add too much clam juice.
Fill each clean clam shell with mixture, pressing tightly into shell.
Arrange on a baking sheet, and sprinkle lightly with paprika. (Stuffed shells may be covered and frozen at this point for later use.)
Bake in the preheated oven for 20 minutes, or until golden brown and sizzling.
If frozen, bake at 350 degrees F for 30 minutes, or until warmed through.
Serve warm on a platter with lemon wedges.
added by
glasshousejohn
nutrition data
157 calories, 7 grams fat, 11 grams carbohydrates, 12 grams protein per serving.
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