Taste of Home
Clam Stuffing Bake
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 2 servings.
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
Ingredients
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2 tablespoons each chopped celery, green pepper and sweet red pepper
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4-1/2 teaspoons chopped onion
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2 tablespoons butter, divided
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1/2 cup chicken broth
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1/4 cup shredded carrot
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1 cup seasoned stuffing mix
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1 can (6-1/2 ounces) minced clams, drained
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1/4 teaspoon lemon juice
Directions
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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.
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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.
Nutrition Facts
1 cup: 268 calories, 13g fat (7g saturated fat), 46mg cholesterol, 1254mg sodium, 27g carbohydrate (5g sugars, 2g fiber), 11g protein.
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