Stuffed Clams
Updated October 10, 2023
- Total Time
- 22 minutes
- Prep Time
- 20 minutes
- Cook Time
- 3 minutes
- Rating
- Comments
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Ingredients
24 littleneck clams
1 cup fine fresh bread crumbs
1 teaspoon finely minced garlic
1 tablespoon finely chopped Italian parsley
1 teaspoon dried oregano
Salt to taste, if desired
Freshly ground pepper to taste
Nutritional analysis per serving (10 servings)
3 grams carbs; 10 milligrams cholesterol; 40 calories; 227 milligrams sodium; 5 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse the clams, and set aside.
- Step 2
In a mixing bowl combine the bread crumbs, garlic, parsley, oregano, salt and pepper. If salt is used, use a small amount because the clams themselves are salty.
- Step 3
Open the clams or have them opened at the seafood shop. If desired, you may cut the meat of each clam in half and fill each half of the shell. Or you may leave the clams whole and fill only half the shells. Sprinkle the clams with equal portions of the bread-crumb mixture.
- Step 4
Preheat the broiler to high. Place the clams under it, about four or five inches from the source of heat. Broil the clams for 1 to 2 minutes or until the crumbs are golden brown on top.
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