
Baked Clams

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Here is an example of steaming clams, rather than shucking them, for baking, and then using the steaming liquid in the stuffing for the recipe, or reserving it for another use. You can also make your own stuffingactually a flavorful bed for the clams with vegetables other than spinach and use the steaming liquid to make a sauce for the clams.
ingredients
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serves: 4
2 slices thick-cut bacon (cut into 1/4-inch dice)
1 onion (finely chopped)
3 cloves garlic (minced and then crushed with the flat side of the knife)
1/4 teaspoon fresh or dried thyme (leaves)
1 cup tightly packed stemmed spinach (leaves)
24 littleneck clams
Salt
Pepper
1/4 cup fine dried bread crumbs
3 tablespoons butter (melted)
Servings Per Recipe: 4
Amount per Serving
Calories: 192
- Total Fat: 10.6 g
- Saturated Fat: 5.9 g
- Trans Fat: 0.4 g
- Cholesterol: 45.6 mg
- Sodium: 620.8 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 1.1 g
- Sugars: 1.6 g
- Protein: 12.9 g
preparation

comments
Mommy_loves_to_cook
May 8, 2012