Clams Parmesan
By mrsjorn
3 clams per serving: calories 50, total fat 1.5gms, carbs 1.5gms, fiber 0gms, protein 7gms
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
Details
Servings 8
Preparation
Step 1
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.
You'll also love
- Fried Green Tomato Biscuits 0/5 (0 Votes)
- JICAMA MATCHSTICK FRIES {george... 0/5 (0 Votes)
- Buffalo Shrimp Cocktail 0/5 (0 Votes)
- BECEL MAPLE MUSTARD SALMON 3.9/5 (10 Votes)
- Warm Vegetable & Crab Dip 0/5 (0 Votes)
- Legal Sea foods light clam chowder 0/5 (0 Votes)
Review this recipe