Heart-Healthy Classic Stuffed Clams
Elevate your appetizer game with these **Heart-Healthy Classic Stuffed Clams**, a nutritious twist on a coastal favorite! Packed with fresh clams, whole-grain breadcrumbs, and aromatic garlic and parsley, this recipe combines bold flavors with wholesome ingredients to create a guilt-free indulgence. Enhanced with extra virgin olive oil and a splash of fresh lemon juice, each stuffed shell delivers a burst of zesty, savory goodness. Low-sodium vegetable broth ensures the clams stay delightfully moist while baking to a crisp, golden perfection. Perfect for seafood lovers seeking a lighter dish, these baked stuffed clams are easy to prepare and make an impressive, heart-healthy addition to any gathering. Serve warm with lemon wedges for a bright, refreshing finish! **Keywords**: heart-healthy stuffed clams, low-sodium seafood recipe, baked clams appetizer, whole-grain breadcrumbs recipe, light seafood dish.
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Recipe Information
Ingredients
- 12 large Fresh clams
- 1 cup Whole-grain breadcrumbs
- 2 tablespoons Extra virgin olive oil
- 2 cloves Garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh lemon juice
- 1 cup Low-sodium vegetable broth
- 0.5 teaspoon Red pepper flakes
- 0.25 teaspoon Black pepper, freshly ground
- 4 pieces Lemon wedges
Instructions
Preheat your oven to 375°F (190°C).
Clean the clams thoroughly under cold water, scrubbing the shells to remove any debris.
Place the clams in a large pot with about 1 inch of water. Cover and steam over medium heat until the clams open, about 8-10 minutes. Discard any clams that do not open.
Remove the clams from their shells, reserving the shells for later use, and chop the clam meat into small pieces.
In a bowl, combine the chopped clams, whole-grain breadcrumbs, minced garlic, chopped parsley, lemon juice, red pepper flakes, and black pepper.
Add 2 tablespoons of extra virgin olive oil to bind the mixture together. Stir until well combined.
Place the reserved clam shells on a baking sheet. Fill each shell with the breadcrumb-clam mixture, distributing evenly.
Drizzle a bit more olive oil across the top of the stuffing in the shells.
Pour the vegetable broth into the bottom of the baking sheet to create steam while baking, which keeps the clams moist.
Bake in the preheated oven for 12-15 minutes, or until the tops are lightly golden and crisp.
Serve the stuffed clams warm, garnished with lemon wedges for added flavor.
Nutrition Facts
Calories |
873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 1001 mg | 44% | |
| Total Carbohydrate | 95.7 g | 35% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 10.7 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 33.7 mg | 187% | |
| Potassium | 1209 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
