Clams Parmesan

3 clams per serving: calories 50, total fat 1.5gms, carbs 1.5gms, fiber 0gms, protein 7gms

Clams Parmesan
Clams Parmesan

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • vegetable oil spray

  • 2 dozen

    raw littleneck clams, opened on the half shell

  • 1/3

    cup grated parmesan cheese

  • 1

    tablespoon minced red onion

  • 1

    tablespoon chopped fresh flat leaf parsley

  • 1

    teaspoon minced fresh garlic

  • 1/2

    teaspoon dry oregano

  • 1/2

    teaspoon dry basil

  • 1/4

    teaspoon kosher salt

  • 1/4

    teaspoon black pepper

  • 1/3

    cup diced tomato

  • juice of 1 lemon

  • fresh parsley or basil tops, optional for garnish

Directions

1. Place oven rack in the center position and set the oven to high broil. Spray a sheet pan with vegetable spray 2. Place the unopened clams on the sheet pan and into the hot oven for just a minute or two, remove, and the clams will open easily by hand, or by carefully using a paring knife run along the inside of the shell cutting through the clams. 3. Add all the ingredients, except the diced tomato, lemon juice, and fresh parsley, to a bowl and mix well 4. Working over the sheet pan, top each open clam on the half shell with about 1 teaspoon of the mixture, sprinkle with the diced tomato, and squeeze the lemon juice over all. 5. Broil on the center rack for about 5 minutes, or until the clams start to bubble and brown slightly. Remove and serve hot, garnished with fresh parsley or basil, if desired.

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