10 clams, large, well rinsed and cleaned
¼ cup onion, minced
1 stick butter, stored at room temperature
2 tbsp parsley, chopped
2 garlic cloves, minced
1½ tbsp lemon juice
1 cup Panko bread crumbs
1 tbsp clam juice
¼ cup cheddar cheese
salt and pepper, to taste
water, for boiling
parsley, for garnish
Boil the clams for about 10 minutes or until they open.
Once the clams are boiled enough, remove them from the pot and discard any clams that haven’t opened.
Next, remove the clam meat and mince them finely.
Heat your oven to 350 degrees F.
Saute the minced onions in butter. When the onions have softened, add in the garlic.
Cook the onions for an additional minute and add the parsley, breadcrumbs, boiled clams, lemon juice, clam juice, and salt and pepper to taste.
Stir everything until almost all liquid is absorbed and moistened. You may need to add some more juice as you stir.
Break apart the clamshells at the hinge and rinse thoroughly. After that, select a dozen of the best-looking clams and refrigerate.
After stirring, fill the clamshell with the filling and top with cheese.
Lay them on a baking sheet and bake them in the oven for approximately 25 minutes. For the clams to have a crispier top, broil them on high for a minute prior to removing them from the oven.
Once your clams are ready, sprinkle them with chopped parsley. Serve and enjoy!
Sugar: 1g
:
Calcium: 65mg
Calories: 204kcal
Carbohydrates: 9g
Cholesterol: 6mg
Fat: 17g
Fiber: 1g
Iron: 1mg
Monounsaturated Fat: 8g
Polyunsaturated Fat: 4g
Potassium: 61mg
Protein: 3g
Saturated Fat: 4g
Sodium: 311mg
Vitamin A: 848IU
Vitamin C: 4mg
