Clams Casino

Health Highlights

Ingredients

18 clam(s)	Littleneck clams
2 leaf	Bay leaf
1/2 cup	Water
1 tbsp	Extra virgin olive oil
2 medium shallot(s)	Shallots (minced)
3/4 medium pepper(s)	Green bell pepper (minced)
57 gm	Peameal bacon (finely chopped)
1 cup	Bread crumbs, plain
2 tsp	White wine vinegar
1/2 cup	Parmesan cheese, grated
2 tbsp	Chives (chopped)
2 tsp	Oregano, fresh (minced)
1/2 tsp	Paprika, smoked
1/2 tsp	Black pepper
4 lemon wedge	Lemon

Preheat oven to 450°F.
Put clams, bay leaves, and water into a large saucepan. Cover and bring to a boil. The moment it reaches a boil, bring the heat down to medium/low and continue to cook the clams until they begin to pop open. It should only take 5 to 10 minutes.
Drain all water from the pan and throw away any clams that did not open. Set aside all opened clams.
Heat oil in a large cast-iron skillet over medium heat. Once the temperature has increased, add the shallots and bell pepper. Stir frequently until they are soft, but not browned (about two minutes).
Add the bacon to the pan and cook until fat has rendered and bacon is lightly browned and crisp (about 3 minutes).
Stir in bread crumbs to evenly coat in bacon fat and cook, stirring and tossing, until bread crumbs are lightly toasted (about 2 minutes). Transfer mixture to a large glass bowl.
Stir in the vinegar parmesan cheese, chives, oregano, paprika, and black pepper.
Pop the clam meat from the shelves and stir into the breadcrumb mixture.
Stuff the filling back into the clamshells and then bake for about 20 minutes.
Serve with lemon wedges and enjoy!

Calories 460

Calories from fat 107

Calories from saturated fat 26.3

Total Fat 11.9 g

Saturated Fat 2.9 g

Trans Fat 0.1 g

Polyunsaturated Fat 1.2 g

Monounsaturated Fat 3.8 g

Cholesterol 174 mg

Sodium 717 mg

Potassium 426 mg

Total Carbohydrate 45 g

Dietary Fiber 3.2 g

Sugars 2.9 g

Protein 45 g