In Rhode Island they call their baked stuffed clams "stuffies," and they're on the menu of every clam shack in the state. They are notorious for their frugal use of clams and being composed primarily of bread crumbs, but you can up the clam content when making them at home. If you can't buy clam shells from your fish monger, then buy the whole clams, steam them open, and scoop out the clams for the filling. Use the shells to make your stuffies (shells 2 to 3 inches wide are best), and be sure to save them for future use.
Heat the olive oil on a large skillet and saute the onion, green pepper, and garlic until tender but not brown, about 5 minutes. Remove from the heat and stir in the clams, bread crumbs, seasonings, egg, and clam liquor. Fill the clam shells with the stuffing, dot with butter, and place on a baking sheet. Bake in a preheated 400F (200C) oven until golden brown, 25 to 30 minutes. Serve with lemon wedges.
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|Serving Size: 1 Serving (302g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 98 (16%)|
|Amt Per Serving||% DV|
|Total Fat 10.9g||15 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 94.8mg||29 %|
|Sodium 927.5mg||32 %|
|Potassium 754.4mg||20 %|
|Total Carbohydrate 91g||27 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 85.1g|
|Protein 34.4g||49 %|
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Calories per serving: 609
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