Low Sodium Classic Stuffed Clams
Experience the savory delight of Low Sodium Classic Stuffed Clams, a healthier twist on a timeless seafood favorite. This recipe starts with fresh, tender clams, carefully steamed to perfection and combined with a flavorful medley of sautéed shallots, garlic, parsley, and a hint of lemon zest. Panko breadcrumbs, unsalted butter, olive oil, and low sodium chicken broth create a moist, crispy stuffing that's perfectly seasoned with black pepper. Packed into the clam shells and baked until golden, these stuffed clams are both elegant and heart-healthy, boasting lower sodium without sacrificing flavor. Ideal for entertaining or as a satisfying appetizer, this dish is ready in under 40 minutes and is sure to impress your guests with its balance of freshness and indulgence.
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Recipe Information
Ingredients
- 12 large Fresh clams
- 1 medium Shallots
- 3 Garlic cloves
- 0.25 cup Fresh parsley
- 1 tablespoon Lemon zest
- 3 tablespoons Unsalted butter
- 0.75 cup Panko breadcrumbs
- 2 tablespoons Olive oil
- 0.5 teaspoon Black pepper
- 0.25 cup Low sodium chicken broth
Instructions
Preheat your oven to 400°F (200°C).
Thoroughly clean the clams under cool running water, scrubbing their shells. Discard any that are open and do not close when tapped.
Place the clams in a large pot with 1/2 inch of water, cover, and steam over medium heat until the clams open, about 5-7 minutes.
Once steamed, allow the clams to cool slightly before removing their meat. Reserve their shells for stuffing.
Chop the clam meat into small pieces and set aside.
Finely chop the shallot, garlic, and parsley, setting each aside separately.
In a skillet over medium-low heat, melt the butter and add the shallots. Sauté until they become translucent, about 2 minutes.
Add the garlic to the skillet and sauté for an additional 1 minute, until fragrant.
Stir in the chopped clam meat, lemon zest, and chopped parsley. Cook for another 2 minutes.
Add the panko breadcrumbs, olive oil, black pepper, and low sodium chicken broth to the skillet, mixing well until the breadcrumbs are moistened and evenly coated.
Remove the mixture from the heat. Taste and adjust seasoning if necessary.
Take the cooled clam shells and fill each half with the breadcrumb mixture, pressing gently to compact.
Arrange the stuffed clams on a baking sheet and bake in the preheated oven for 8-10 minutes, or until the tops are golden brown.
Remove from the oven and let cool slightly before serving. Enjoy your low sodium classic stuffed clams immediately!
Nutrition Facts
Calories |
915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.6 g | 87% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 471 mg | 20% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 6.2 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 190 mg | 15% | |
| Iron | 31.6 mg | 176% | |
| Potassium | 1016 mg | 22% | |
*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.
