24 Clams in shells, scrubbed (3-1/4 pounds)
2 tbsp Cornmeal
2 cup Water
1 1/2 tsp Olive oil
1/2 cup Finely chopped onion
1/3 cup Finely chopped shallots
1/4 cup Finely chopped celery
2 Cloves garlic, crushed
1/4 cup Finely chopped fresh parsley
1/2 tsp Grated lemon rind
1/4 tsp Dried oregano
1/4 tsp Dried thyme
1 1/2 cup Fresh breadcrumbs, toasted
1/4 tsp Salt
1/8 tsp Black pepper
1 dash Ground red pepper
Fresh parsley leaves, (optional)
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Place clams in a large bowl, and cover with cold water. Sprinkle with cornmeal, and let stand 30 minutes. Drain; rinse.
Bring 2 cups water to a boil in a large Dutch oven. Add the clams; cover, and cook 4 minutes or until shells open. Remove clams from pan, and reserve 1 cup cooking liquid; discard any unopened shells. Let clams cool. Remove meat from shells; chop and set aside.
Reserve 12 large shell halves; set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add onion, shallots, celery, and garlic; saute 3 minutes. Add chopped clam meat, finely chopped parsley, lemon rind, oregano, and thyme; saute 1 minute.
Remove from heat; stir in breadcrumbs, salt, and peppers. Add the reserved cooking liquid, stirring until dry ingredients are moistened.
Divide breadcrumb mixture evenly among reserved clam shell halves, pressing mixture gently into shells. Place stuffed shells on a baking sheet; bake at 350 degrees for 20 minutes. Yield: 1 dozen (serving size: 1 clam).
Per serving: 143 Calories; 3g Fat (17% calories from fat); 7g Protein; 22g Carbohydrate; 10mg Cholesterol; 243mg Sodium
Serving Ideas : Garnish each appetizer with a parsley leaf, if desired.
Recipe by: Cooking Light, Jul/Aug 1995, page 86
Posted to MC-Recipe Digest V1 #434 by igor@digex.net on Jan 28, 1997.
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