Italian Stuffed Clams

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Oct. 12, 2011


Littleneck clams 1 3/4 Pound (Around 10 Clams)
Vegetable cooking spray 1
Onion 1/4 Cup (4 tbs) , finely chopped
Sweet red pepper 2 Tablespoon , finely chopped
Garlic 1 Clove (5 gm) , crushed
Whole wheat breadcrumbs 1/2 Cup (8 tbs)
Lemon juice 2 Teaspoon
Dried whole oregano 1/2 Teaspoon
Dried whole basil 1/2 Teaspoon
Pepper 1/8 Teaspoon
Freshly grated parmesan cheese 2 Tablespoon
Parsley 1 Tablespoon , finely chopped



1. Preheat the oven to 400°F.

2. To prepare clams wash them thoroughly and place in a vegetable steamer over simmering water.

3. With cover steam for about 10 minutes and drain.


4. Pry open shells, reserving 3 tablespoons clam juice and discard top shells.

5. Loosen meat from the bottom shell and remove.

6. Drain bottom shells on paper rowels.

7. Mince clams and set aside.

8. Coat a small skillet with cooking spray, place over medium heat until hot, sauté onion, sweet red pepper and crushed garlic until render and set aside.

9. Strain reserved clam juice.

10. In a bowl combine reserved clams, clam juice and reserved sauteed vegetable mixture.

11. Stir in breadcrumbs, lemon juice, oregano, basil and pepper.

12. into each shell half spoon 1 1/2 teaspoons clam mixture and arrange shells in shallow baking pans.

13. in a small bowl combine cheese and parsley.

14. Sprinkle evenly over tops of stuffed clams.

15. Bake in the preheated oven for 8 minutes until thoroughly heated.


16. Serve the baked Stuffed Clams with sauce and garnish as desired.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 216Calories from Fat 41

 % Daily Value*

Total Fat 5 g7.7%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 242 mg10.08%

Total Carbohydrates 14 g4.7%

Dietary Fiber 1 g4%

Sugars 1 g

Protein 29 g58%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet