Baked, stuffed clams
1 small, minced
Uncooked bell pepper(s)
½ item(s), medium, minced
12 oz, minced, drained, or 1 lb fresh chopped clams (buy 12 cherrystone clamshell halves separately)
Cooked lean ham
2 oz, smoked, minced
Grated Parmesan cheese
- Preheat oven to 400°C (186°F). Rinse and pat dry clamshell halves.
- Coat a large nonstick skillet with cooking spray and warm over medium-high heat. Add onion and pepper; sauté until tender, about 3 minutes. Add clams and ham; sauté 2 minutes more. Transfer mixture to a medium bowl (there will be liquid in the pan) and add bread crumbs, Parmesan and oregano; mix well.
- Spoon one heaping tablespoon of filling into each clamshell (or miniature muffin tin if you do not have shells). Transfer stuffed clams to a baking sheet and bake until stuffing is golden, about 15 minutes.
- Yields 3 stuffed clams per serving.