Clam And Spinach Shells
|Green onions/Shallots||2 , chopped|
|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|
|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|
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 400Â° 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.