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Chestnuts Stuffed Clams

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Ingredients
  Canned clams 22 1⁄2 Ounce, minced (3 Cans, 7 1/2 Ounce Each)
  Bottled clam juice 1⁄2 Cup (8 tbs) (As Required)
  Cornstarch 1 Tablespoon
  Soy sauce 1 Tablespoon
  Scallions 1⁄4 Cup (4 tbs), minced
  Green peas 1 Cup (16 tbs), cooked or canned
  Water chestnuts 1⁄4 Cup (4 tbs), chopped
Directions

GETTING READY
1) Drain the clams and measure the juice; add enough bottled clam juice to make 1 cup.
2) Preheat the oven to 425° F.

MAKING
3) In a saucepan, mix together the cornstarch, soy sauce, and clam juice.
4) Simmer, stirring constantly until thickened.
5) Add in scallions, peas, water chestnuts and clams.
6) Divide the mixture evenly among 8 shells or ramekins.
7) Bake in oven for 10 minutes.

SERVING
8) Arrange in flat serving plate, serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Clam
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes
Servings: 
4

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Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 288 Calories from Fat 29

% Daily Value*

Total Fat 3 g5%

Saturated Fat 0.33 g1.6%

Trans Fat 0 g

Cholesterol 106.8 mg35.6%

Sodium 507.3 mg21.1%

Total Carbohydrates 18 g6.1%

Dietary Fiber 2.2 g8.6%

Sugars 2.3 g

Protein 43 g87%

Vitamin A 26.5% Vitamin C 85.1%

Calcium 16.6% Iron 252.1%

*Based on a 2000 Calorie diet

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Chestnuts Stuffed Clams Recipe