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    • Baked Stuffed Clams

    Mark Sharron
    Easy
    15 minutes
    1-2
    Amount Per Serving: Calories 132; Fat 11g; Carbs 5g; Protein 8g
    Baked Stuffed Clams are a classic seafood dish enjoyed for generations. This dish is a great way to enjoy the fresh flavour of clams while adding a bit of extra flavour with a combination of herbs and vegetables. The dish is easy to prepare and can be served as an appetiser or a main course. Combining clams, vegetables, herbs, and cheese creates a delicious flavour that will surely please any palate.
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    Ingredients

    • 24 cherrystone clams
    • 1/4 cup butter
    • 1/2 cup chopped onion
    • 1/2 cup chopped celery
    • 1/2 cup chopped bell pepper
    • 2 cloves garlic, minced
    • 1/4 teaspoon dried thyme
    • 1/4 teaspoon dried oregano
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/2 cup dry white wine
    • 1/2 cup Italian-style bread crumbs
    • 2 tablespoons chopped fresh parsley
    • 2 tablespoons grated Parmesan cheese
    • 2 tablespoons melted butter

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Bake for 15 minutes, or until the clams are cooked through and the stuffing is golden brown.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.