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Add a photoRaciónes: 12
Ingredientes
- Prep Time: 35 min
- Cook Time: 20 min
- 24 x cherrystone clams, scrubbed
- 2 slc bacon, diced
- 3 Tbsp. margarine or possibly butter
- 1 med onion, minced (about 1/2 c.)
- 1/4 tsp garlic pwdr or possibly 2 cloves garlic, chopped
- 1 1/2 c. Pepperidge Farm(r) Herb Seasoned Stuffing
- 2 Tbsp. grated Parmesan cheese
- 2 Tbsp. minced fresh parsley or possibly 2 tsp. dry parsley flakes
Direcciones
- OPEN clams. Remove and throw away top shell. Arrange clams in large shallow baking pan. COOK bacon in skillet till crisp. Remove and drain on paper towels.
- Add in butter, onion and garlic to warm drippings and cook till tender. Add in stuffing, cheese, parsley and bacon. Mix lightly. Spoon on top of each clam.
- BAKE at 400 F. for 20 minutes. or possibly till clams are done.
- Makes 24 appetizers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 18g | |
| Recipe makes 12 servings | |
| Calories 54 | |
| Calories from Fat 47 | 87% |
| Total Fat 5.25g | 7% |
| Saturated Fat 1.4g | 6% |
| Trans Fat 0.52g | |
| Cholesterol 4mg | 1% |
| Sodium 87mg | 4% |
| Potassium 27mg | 1% |
| Total Carbs 0.92g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.36g | 0% |
| Protein 1.0g | 2% |
