Steam clams for easier shucking.
Preheat broiler with rack 5 1/2 inches from heat. Shuck clams, reserving liquid in small bowl; discard top halves of shells. Loosen clams from bottom shells, leaving shells intact.
Saute shallots and red bell pepper in 3 tbsp. hot oil in skilled over medium-hgh heat for 6 miutes or until tender. Add garlic; saute 1 minute. Add breadcrumbs; cook 3 minutes until lightly browned. Remove from heat; stir in oregano, parsley, salt, crushed pepper and reserved clam juice.
Arrange clams on single layer on aluminum foil-lined baking sheet. Spoon about 2 tsp breadcurmb mixture onto each clam. Bake 2-3 minutes until golden brown. Drizzle with remaining oil (if desired).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (66g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 102 | ||
Calories from Fat: 25 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 9.2mg | 3 % | |
Sodium 116.3mg | 4 % | |
Potassium 184.1mg | 5 % | |
Total Carbohydrate 13.3g | 4 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 12.1g | ||
Protein 5.7g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 102
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