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Clam Stuffing Bake Recipe

Clam Stuffing Bake Recipe

It seemed like Mom was always standing at her old black stove, coming up with recipes. This was one of the oldtime favorites. I loved stuffed clams any time of the year. I buy them fresh when in season and save the shells. Then, when I can't buy them fresh, I use canned. —Lillian Butler Stratford, Connecticut
TOTAL TIME: Prep/Total Time: 30 min. YIELD:2 servings

Ingredients

  • 2 tablespoons each chopped celery, green pepper and sweet red pepper
  • 4-1/2 teaspoons chopped onion
  • 2 tablespoons butter, divided
  • 1/2 cup chicken broth
  • 1/4 cup shredded carrot
  • 1 cup seasoned stuffing mix
  • 1 can (6-1/2 ounces) minced clams, drained
  • 1/4 teaspoon lemon juice

Directions

  • 1. In a small saucepan, saute the celery, peppers and onion in 1 tablespoon butter until almost tender. Stir in broth and carrot. Bring to a boil. Stir in stuffing mix. Remove from the heat; cover and let stand for 5 minutes. Stir in clams.
  • 2. Transfer to two 6-oz. ramekins or custard cups coated with cooking spray. Melt remaining butter; stir in lemon juice. Drizzle over the stuffing mix. Bake, uncovered, at 350° for 15-20 minutes or until heated through and golden brown. Yield: 2 servings.

Nutritional Facts

1 cup equals 268 calories, 13 g fat (7 g saturated fat), 46 mg cholesterol, 1,254 mg sodium, 27 g carbohydrate, 2 g fiber, 11 g protein.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.