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Clams Parmesan

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

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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.

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