Recipe: Stuffed Clams (using stuffing mix)

STUFFED CLAMS

24 cherrystone clams, scrubbed
2 slices bacon, diced
3 tbsp. margarine or butter
1 medium onion, chopped
1/4 tsp. garlic powder (or 2 cloves garlic, minced)
1 1/2 cups Pepperidge Farm Herb Seasoned Stuffing (dry)
2 tsp. grated Parmesan cheese
2 tbsp. chopped fresh parsley (or 2 tsp. dried parsley flakes)

Open clams and remove top shells. Arrange in shallow baking pan.

In skillet over medium heat, cook bacon until crisp. Remove and drain on paper towels.

Add margarine, onion and garlic to hot drippings in skillet and cook until tender. Add stuffing, cheese, parsley and bacon. Spoon on top of each clam.

Bake at 400 degrees F for 20 minutes or until done.

Makes 24 appetizers
Adapted from source: Recipe booklet: Superb Holiday Recipes Cookbook from Campbell's Soups and Select Quality Brands, 1994

More recipes from this booklet: Superb Holiday Recipes Cookbook