Southwestern Clam Puffs
|Unsalted butter||3 Tablespoon, melted|
|Thin white bread slices/Thin wheat sandwich bread slices||18 (Fresh)|
|Vegetable oil/Olive oil||3 Tablespoon|
|Onion||1 Medium, minced|
|Garlic clove||2 Small, peeled and minced|
|Minced flat leaf parsley||1⁄4 Cup (4 tbs)|
|Dried oregano||2 Teaspoon|
|Dried thyme leaves||1 Pinch, crumbled|
|Dried basil leaves||1 Pinch, crumbled|
|Dried bread crumbs||1 Cup (16 tbs)|
|Canned minced clams||13 Ounce (2 Cans, 6 1/2 Ounce Each, Undrained)|
|Canned corn kernels||6 Ounce, well drained (1 Can)|
|Pickled jalapeno pepper||1 , seeds removed and minced|
|Freshly ground black pepper||To Taste|
|Finely shredded monterey jack cheese/Finely shredded muenster cheese||1⁄2 Cup (8 tbs)|
|Pimento||1⁄4 Cup (4 tbs) (For Garnish)|
Preheat your oven to 350Â°F.brush the mini muffin tin with the melted butter.
Using a 21/2 inch glass or cookie cutter, cut out 36 circles from the bread, and press them gently into the muffin tin so that the bread conforms to the base of each muffin cup.
Reserve the trimmings for fresh bread crumbs, if desired, or discard.
Place the muffin tin in the preheated oven and toast the bread until lightly browned, 5 to 8 minutes.
Remove the tin from the oven and set aside.
Leave the oven on.
In a medium-size skillet, heat the oil over medium heat, then add the onion, stirring occasionally just until translucent, about 5 minutes.
Stir in the garlic, parsley, oregano, thyme, and basil and cook for 1 to 2 minutes longer.
Add half the bread crumbs, clams and their juice, corn, jalapeno pepper, salt, and pepper and mix well.
Add additional bread crumbs just until the mixture holds together.
Continue cooking for 1 minute.
Taste to adjust the seasonings.
Divide the mixture evenly among the toast cups, pressing the mixture to mound slightly.
Sprinkle with the cheese.
Transfer the shells to a jelly roll pan lined with aluminum foil for easy cleanup and bake in the preheated oven until bubbly and golden, 12 to 15 minutes.
Top each puff with a tiny piece of pimento
Serving size: Complete recipe
Calories 2871 Calories from Fat 1012
% Daily Value*
Total Fat 110 g169.7%
Saturated Fat 40.7 g203.3%
Trans Fat 0 g
Cholesterol 393.5 mg131.2%
Sodium 4022.3 mg167.6%
Total Carbohydrates 302 g100.7%
Dietary Fiber 23 g92.1%
Sugars 22 g
Protein 145 g289.5%
Vitamin A 145.4% Vitamin C 284.1%
Calcium 111.2% Iron 630.9%
*Based on a 2000 Calorie diet