Clams Casino

By á-25010

Ingredients

• 18 18
• littleneck clams, scrubbed
• 2 2
• bay leaves
• 1/2 cup
• water
• 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, preferably whole-wheat
• 1/2 cup
• grated Parmesan cheese
• 2 tablespoons
• chopped resh chives
• 2 teaspoons
• minced fresh oregano, or 1 teaspoon dried
• 1/2 teaspoon
• smoked or regular paprika
• 1/2 teaspoon
• freshly ground pepper

Details

Servings 4
Preparation time 40mins
Cooking time 60mins

Preparation

Step 1

1.Preheat oven to 450°F.

2.Place clams, bay leaves and water in a large pot; cover and bring to a boil. Reduce 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.

3.Meanwhile, heat oil in a large skillet over medium heat. Add shallots and bell pepper; cook, stirring often, until soft, 2 to 3 minutes. Add Canadian bacon; cook, stirring frequently, until heated and fragrant, about 1 minute. Stir in vinegar; transfer the mixture to a large bowl. Stir in breadcrumbs, Parmesan, chives, oregano, paprika and pepper.

4.Remove clam meat from shells (reserving the shells), chop and stir into the breadcrumb mixture. Pull clamshells apart and spoon the breadcrumb mixture into the half shells, packing lightly and mounding slightly (you may have a few shells left over).
5.Place the stuffed clamshells on a large baking sheet. Bake until well browned, about 20 minutes.

Makes: 4 servingsCalories176
Fat8 gSaturated fat3 g



Cholesterol36 mg
Carbohydrates9 gDietary fiber1 g

Protein16 g
Sodium370 mg