Southwestern Clam Puffs Recipe
Feeling hungry! Then Southwestern Clam Puffs is the perfect choice. You can prepare this easily with this brilliant Southwestern Clam Puffs recipe! Try it!
Ingredients
3 tablespoons unsalted butter, melted
12-18 thin slices fresh white or wheat sandwich
bread 3 tablespoons vegetable or olive oil
1 medium onion, minced
2 small cloves garlic, peeled and minced
1/4 cup minced flat-leaf parsley
2 teaspoons dried oregano
Pinch dried thyme leaves, crumbled
Pinch dried basil leaves, crumbled
1 cup dried bread crumbs (approximately)
2 61/2 ounce cans minced clams, not drained
1 6-ounce can corn kernels, well drained
1 pickled jalapeno pepper, seeds removed and minced
Salt and freshly ground black pepper to taste
1/2 cup finely shredded Monterey Jack or Muenster cheese
Pimento for garnish
Directions
Preheat your oven to 350°F.brush the mini muffin tin with the melted butter.
Using a 21/2 inch glass or cookie cutter, cut out 36 circles from the bread, and press them gently into the muffin tin so that the bread conforms to the base of each muffin cup.
Reserve the trimmings for fresh bread crumbs, if desired, or discard.
Place the muffin tin in the preheated oven and toast the bread until lightly browned, 5 to 8 minutes.
Remove the tin from the oven and set aside.
Leave the oven on.
In a medium-size skillet, heat the oil over medium heat, then add the onion, stirring occasionally just until translucent, about 5 minutes.
Stir in the garlic, parsley, oregano, thyme, and basil and cook for 1 to 2 minutes longer.
Add half the bread crumbs, clams and their juice, corn, jalapeno pepper, salt, and pepper and mix well.
Add additional bread crumbs just until the mixture holds together.
Continue cooking for 1 minute.
Taste to adjust the seasonings.
Divide the mixture evenly among the toast cups, pressing the mixture to mound slightly.
Sprinkle with the cheese.
Transfer the shells to a jelly roll pan lined with aluminum foil for easy cleanup and bake in the preheated oven until bubbly and golden, 12 to 15 minutes.
Top each puff with a tiny piece of pimento
Using a 21/2 inch glass or cookie cutter, cut out 36 circles from the bread, and press them gently into the muffin tin so that the bread conforms to the base of each muffin cup.
Reserve the trimmings for fresh bread crumbs, if desired, or discard.
Place the muffin tin in the preheated oven and toast the bread until lightly browned, 5 to 8 minutes.
Remove the tin from the oven and set aside.
Leave the oven on.
In a medium-size skillet, heat the oil over medium heat, then add the onion, stirring occasionally just until translucent, about 5 minutes.
Stir in the garlic, parsley, oregano, thyme, and basil and cook for 1 to 2 minutes longer.
Add half the bread crumbs, clams and their juice, corn, jalapeno pepper, salt, and pepper and mix well.
Add additional bread crumbs just until the mixture holds together.
Continue cooking for 1 minute.
Taste to adjust the seasonings.
Divide the mixture evenly among the toast cups, pressing the mixture to mound slightly.
Sprinkle with the cheese.
Transfer the shells to a jelly roll pan lined with aluminum foil for easy cleanup and bake in the preheated oven until bubbly and golden, 12 to 15 minutes.
Top each puff with a tiny piece of pimento
