Preheat the oven to 250 degrees. Lay the fresh breadcrumbs on a baking sheet and bake for 12-15 minutes to dry slightly. Set the crumbs aside.
Drain the cans of clams, reserving the clam juice. Refrigerate the drained clams and juice while preparing the stuffing.
In a large skillet heat the olive oil over medium high heat. Add the onion, celery, jalapeno pepper, carrot and red pepper. Saute this mixture for about 5-7 minutes until softened. Add the garlic and prosciutto, continue cooking while stirring for an additional 3 or 4 minutes. Set this mixture aside to cool. Raise the heat of the oven to 400 degrees.
In a large bowl, beat the egg with the hot sauce. Add the cooled sauteed veggie mixture. Stir in the clams, fresh herbs, freshly ground black pepper, 2 cups of the bread crumbs and 1/2 cup of the reserved clam juice. Mix this well.
Using a spoon, fill the shells, mounding the stuffing in the center.
In a small skillet, melt 1 tablespoon butter and toast the remaining 1/2 cup of breadcrumbs for 2 or 3 minutes until golden brown.
Cut the remaining tablespoon of butter into tiny bits and distribute over the top of the stuffed clams.
Sprinkle the toasted crumbs over the top and bake for about 15 minutes in 400 degree oven.
Serve with lemon and or lime wedges.
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|Serving Size: 1 Serving (241g)|
|Recipe Makes: 6|
|Calories from Fat: 114 (22%)|
|Amt Per Serving||% DV|
|Total Fat 12.7g||17 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 69.8mg||21 %|
|Sodium 792.2mg||27 %|
|Potassium 571.1mg||15 %|
|Total Carbohydrate 73.4g||22 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 68.1g|
|Protein 24.7g||35 %|
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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: 513
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