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Vongole Alla Fiorentina's picture
  Cherrystone clams 24
  Oil 2 Tablespoon
  Butter 2 Tablespoon
  Onion 1 , chopped
  White of leek 1 , chopped
  Garlic 2 Clove (10 gm), chopped
  Spinach 1 Pound, chopped
  White wine 4 Ounce
  Brandy 4 Ounce
  Bechamel sauce 1 Cup (16 tbs)
  Bacon slices 4 , chopped
  Mozzarella 4 Ounce, shredded
  Parmesan 4 Ounce, grated
  Parsley 1 Tablespoon, chopped
  Chili powder 1⁄2 Teaspoon
  Oregano 1⁄2 Teaspoon
  Sage 1⁄2 Teaspoon
  Lemon wedges 8

Preheat oven to 500°F./260°C.
Wash clams well and place in a baking dish with a little water in the bottom.
Cook in oven until the shells open, then remove and lower the heat to 350°F./180°C.
Remove the clam meat and chop, reserving the shells.
Heat the oil and butter in a large frying pan and cook the onion, leek and garlic for 5 minutes.
Add spinach and cook 3 minutes more.
Stir in chopped clam meat, liquids and Bechamel sauce.
When bubbling, add cheeses, parsley and seasonings.
Fill 24 shell halves with this mixture and put back into baking dish, without water this time.
Put in the oven and cook for 20 minutes or until the tops are golden brown.
Serve immediately with lemon wedges.

Recipe Summary

Main Dish

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 172 Calories from Fat 63

% Daily Value*

Total Fat 7 g10.8%

Saturated Fat 2.8 g14.2%

Trans Fat 0 g

Cholesterol 42.5 mg14.2%

Sodium 683.5 mg28.5%

Total Carbohydrates 6 g1.9%

Dietary Fiber 0.94 g3.8%

Sugars 1.3 g

Protein 17 g33.2%

Vitamin A 46.8% Vitamin C 17.6%

Calcium 22.9% Iron 43.1%

*Based on a 2000 Calorie diet

Vongole Alla Fiorentina Recipe