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Clam And Spinach Shells

Ingredients
  Green onions/Shallots 2 , chopped
  Butter 1 Teaspoon
  Canned minced clams 7 1⁄2 Ounce (1 can)
  Dry white wine 3 Tablespoon
  Nonfat dry milk solids 3 Tablespoon, dissolved in 1/4 cup water
  Cornstarch 1 Tablespoon, blended with 1 tablespoon cold water
  Cold water 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Tarragon 1⁄4 Teaspoon
  Spinach/1 package, 10 ounces frozen chopped spinach, thawed and squeezed dry 1 Bunch (100 gm), finely chopped
  Shredded parmesan cheese 1 Tablespoon
  Shredded gruyere cheese 1 Tablespoon
Directions

Saute onions in butter in a large frying pan.
Add clams and liquid wine, milk, and cornstarch paste.
Bring to a boil and, stirring, cook until thickened.
Add salt, tarragon, and spinach and cook until spinach is heated through.
Spoon into buttered scallop shells and sprinkle with cheese.
Bake in a 400° oven until the top is golden brown, about 10 minutes.
Contains about 75 calories per serving.
Note: For a more substantial dish, nestle a poached egg in each spinach bed, sprinkle with cheese, and oven bake 5 to 10 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Seafood
Interest: 
Healthy
Servings: 
3

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3.95
Average: 4 (20 votes)