Stuffed Clams
5
1
The stuffing is a mixture of stuffing, bacon, onions and Parmesan cheese, that bakes right on top of the clams. Give this recipe a try...you'll love it!
serves
24
people
Ingredients
cost per recipe: $10.71
The price is determined by the national average.
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24
cherrystone clam, scrubbed
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2
slices bacon, diced
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3
tablespoons butter
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1
medium onion, chopped (about 1/2 cup)
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1/4
teaspoon garlic powderor 1 clove garlic minced
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1 1/2
cups Pepperidge Farm® Herb Seasoned Stuffing
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2
tablespoons grated Parmesan cheese
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2
tablespoons chopped fresh parsley
How to Make It
Heat the oven to 400°F.
Open the clams. Remove and discard the top shells. Arrange the clams in a 3-quart shallow baking dish. Cook the bacon in a 10-inch skillet over medium-high heat until it's crisp. Remove the bacon from the skillet and drain on paper towels. Add the butter, onion and garlic powder to the hot bacon drippings and cook until the onion is tender. Stir the stuffing, cheese, parsley and cooked bacon in the skillet and mix lightly. Divide the stuffing mixture evenly among the clams. Bake for 20 minutes or until the clams are cooked through.
Open the clams. Remove and discard the top shells. Arrange the clams in a 3-quart shallow baking dish. Cook the bacon in a 10-inch skillet over medium-high heat until it's crisp. Remove the bacon from the skillet and drain on paper towels. Add the butter, onion and garlic powder to the hot bacon drippings and cook until the onion is tender. Stir the stuffing, cheese, parsley and cooked bacon in the skillet and mix lightly. Divide the stuffing mixture evenly among the clams. Bake for 20 minutes or until the clams are cooked through.
Step 1
Heat the oven to 400°F.
Step 2
Open the clams. Remove and discard the top shells. Arrange the clams in a 3-quart shallow baking dish.
Step 3
Cook the bacon in a 10-inch skillet over medium-high heat until it's crisp. Remove the bacon from the skillet and drain on paper towels.
Step 4
Add the butter, onion and garlic powder to the hot bacon drippings and cook until the onion is tender. Stir the stuffing, cheese, parsley and cooked bacon in the skillet and mix lightly. Divide the stuffing mixture evenly among the clams.
Step 5
Bake for 20 minutes or until the clams are cooked through.
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Made with
Pepperidge Farm® Herb Seasoned Stuffing
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calories
64
-
calories-fat
22
-
fat-total
2.4g
-
saturated-fat
1.1g
-
transfat
0.1g
-
sugars
0.44g
-
vitamin-a
48
-
vitamin-c
5.1mg
-
calcium
30mg
-
iron
0.76mg
-
potassium
140mg
-
cholesterol
18mg
-
sodium
325mg
-
carbohydrate-total
4.3g
-
dietary-fiber
0.1g
-
protein
5.9g
-
fat-total-dv
3%DV
-
sat-fat-dv
6%DV
-
vitamin-a-dv
5%DV
-
vitamin-c-dv
6%DV
-
calcium-dv
2%DV
-
iron-dv
4%DV
-
cholesterol-dv
6%DV
-
carbohydrate-total-dv
2%DV
-
potassium-dv
3%DV
-
fiber-dv
1%DV
-
added-sugars
0g
-
vitamin-d
0mg
-
vitamin-e
0.05mg
-
vitamin-k
4.5mg
-
thiamine
0.036mg
-
riboflavin
30.288mg
-
niacin
0.777mg
-
vitamin-b6
0.028mg
-
folate
7mg
-
vitamin-b12
19.8mg
-
biotin
0mg
-
pantothenic-acid
0.152mg
-
phosphorus
77mg
-
iodine
0mg
-
magnesium
5mg
-
zinc
0.595mg
-
selenium
13.4mg
-
copper
0.139mg
-
manganese
0.201mg
-
chromium
0mg
-
molybdenum
0mg
-
chloride
0mg
-
choline
0mg
-
sodium-dv
325mg
-
added-sugars-dv
0%DV
-
vitamin-d-dv
0%DV
-
vitamin-e-dv
0%DV
-
vitamin-k-dv
4%DV
-
thiamin-dv
3%DV
-
riboflavin-dv
7%DV
-
niacin-dv
5%DV
-
vitamin-b6-dv
2%DV
-
folate-dv
2%DV
-
vitamin-b12-dv
825%DV
-
biotin-dv
0%DV
-
pantothenic-acid-dv
3%DV
-
phosphorus-dv
6%DV
-
iodine-dv
0%DV
-
magnesium-dv
1%DV
-
zinc-dv
5%DV
-
selenium-dv
24%DV
-
copper-dv
15%DV
-
manganese-dv
9%DV
-
chromium-dv
0%DV
-
molybdenum-dv
0%DV
-
chloride-dv
0%DV
-
choline-dv
0%DV
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.