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Baked Stuffed Clams Recipe
|Clams||12 , scrubbed|
|Water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Vegetable soup mix||1 Ounce (1 Envelope Recipe)|
|Fresh bread crumbs||2 Cup (32 tbs)|
|Grated parmesan cheese||2 Tablespoon|
Serving size: Complete recipe
Calories 844 Calories from Fat 392
% Daily Value*
Total Fat 44 g68.3%
Saturated Fat 10.1 g50.5%
Trans Fat 0 g
Cholesterol 108 mg
Sodium 1234.3 mg51.4%
Total Carbohydrates 60 g20%
Dietary Fiber 5 g20%
Sugars 5.4 g
Protein 50 g100.6%
Vitamin A 29% Vitamin C 57.5%
Calcium 65.8% Iron 219.5%
*Based on a 2000 Calorie diet
Cook covered over medium-high heat 5 minutes or until clams open.
Remove clams, reserving 3/4 cup liquid; strain liquid.
Remove clams from shells, then chop clams; reserve 12 shell halves.
Preheat oven to 350°.
In small bowl, combine vegetable recipe soup mix, bread crumbs, oregano and pepper.
Stir in clams and reserved liquid.
Stuff reserved shells with clam mixture.
Arrange on baking sheet; drizzle with oil, then sprinkle with cheese.
Bake 15 minutes or until golden.