Subject: Pepperidge Farm Stuffed Clams
From: Unicorn (unicorn@indenial.com)
Date: Thu Jul 20 2000 - 21:10:58 EDT
Dear Linda,
Food for Thought:
In the childhood memories of every good cook, there's a large kitchen, a
warm stove, a simmering pot and a mom. (Barbara
Costikyan)
Recipe of the Day:
Whether you find fresh clams at the sea shore or at your local store,
you'll love this simple way to prepare them with
Pepperidge Farm Stuffing.
Pepperidge Farm Stuffed Clams
Prep Time: 35 minutes
Cook Time: 20 minutes
24 cherrystone clams, scrubbed
2 slices bacon, diced
3 tablespoons margarine or butter
1 medium onion, chopped (about 1/2 cup)
1/4 teaspoon garlic powder or 2 cloves garlic, minced
1 1/2 cups Pepperidge Farm Herb Seasoned Stuffing
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes
OPEN clams. Remove and discard top shell. Arrange clams in large shallow
baking pan.
COOK bacon in skillet until crisp. Remove and drain on paper towels.
ADD butter, onion and garlic to hot drippings and cook until tender. Add
stuffing, cheese, parsley and bacon. Mix
lightly. Spoon on top of each clam.
BAKE at 400°F. for 20 min. or until clams are done. Makes 24 appetizers.
Shopping List:
Pepperidge Farm Herb Seasoned Stuffing
24 cherrystone clams
Bacon
Butter or margarine
Grated Parmesan cheese
Medium onion
Garlic powder or 2 cloves garlic
Fresh parsley or dried parsley flakes
Kitchen Clip:
When purchasing clams in the shell, be sure they are alive. You can tell
by gently tapping the shell. The tap should
make a solid sound, and a live clam will 'clam up'--tightly closing the
shell.
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