Stuffed Clams

By McLean

Ingredients

• 24 cherrystone clams, scrubbed
• 2 slices bacon, diced
• 3 tablespoons butter
• 1 medium onion, chopped (1/2 cup)
• 1/4 teaspoon garlic powder or 1 clove garlic minced
• 1 1/2 cups Pepperidge Farm herb seasoned stuffing
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

Preparation

Step 1

Heat oven to 400. Remove and discard the top shells. Arrange the clams in a 3-quart shallow baking dish.

Cook the bacon in a 10-inch skillet over medium-high until it's crisp. Remove the bacon from the skillet and drain on paper towel.

Add the butter, onion and garlic powder to the hot bacon drippings and cook until the onion is tender. Stir the stuffing, cheese, parsley and cooked bacon in the skillet and mix lightly. Divide the stuffing mixture evenly among the clams.

Bake for 20 minutes or until the clams are cooked through.