Was POINTS® value of | 9
Now POINTS® value of |  5
Servings | 4
Preparation Time | 15 min
Cooking Time | 20 min
Level of Difficulty | Moderate

Our lightened-up clam stuffing boasts a subtle smokiness, tender clams and a golden, crisp topping. Plan on reaching for seconds!



1 small onion(s), minced
1/2 medium bell pepper(s), minced
12 oz canned clams, minced, drained, or 1 lb fresh chopped clams (buy 12 cherrystone clamshell halves separately)
2 oz Boar's Head Smoked Ham, or other brand, minced
1/2 cup seasoned bread crumbs
2 Tbsp grated Parmesan cheese
1/2 tsp dried oregano

Instructions


1. Preheat oven to 400ºF. Rinse and pat dry clamshell halves. (Note: The clams and shells are purchased separately in this recipe to ensure that you can make the dish even if large-shell clams are not available. If you cannot find shells, simply cook the filling in miniature muffin tins. When available, shells can be purchased from your local fish store or the fish department at your supermarket.)
2. Coat a large nonstick skillet with cooking spray and warm over medium-high heat. Add onion and pepper; sauté until tender, about 3 minutes. Add clams and ham; sauté 2 minutes more. Transfer mixture to a medium bowl (there will be liquid in the pan) and add bread crumbs, Parmesan and oregano; mix well.
3. Spoon one heaping tablespoon of filling into each clamshell (or miniature muffin tin if you do not have shells). Transfer stuffed clams to a baking sheet and bake until stuffing is golden, about 15 minutes. Yields 3 stuffed clams per serving.



-- Edited by Colette at 04:38, 2005-12-31